Preheat your outdoor grill or grill pan to medium-medium high

Remove the husk from the tomatillos and rinse well under warm water to remove their sticky residue. Rinse the poblano and jalapeno as well and dry them with a kitchen towel.

In a large bowl toss the tomatillos, poblano, jalapeno and onion halves in with about a tablespoon of oil until coated well. Sprinkle with a pinch or two of kosher salt and place onto the hot grill.

Remove the poblano and jalapeno once a nice char has developed around the entire vegetable. Place them into the same bowl (used when tossing in oil) and cover with plastic wrap to steam for 10 minutes.

Once the tomatillos are soft, light green in color and starting to split and the onions are soft and have grill marks, transfer them to a platter or cutting board to cool a bit.

Once the peppers have steamed, remove the skin of the poblano and discard. Slice in have and remove the stem, seed and slice in half.

For a less spicy salsa, discard the seeds and rib membrane from the jalapeno, then slice (I do not remove the skin from mine)

On a large cutting board, line up the tomatillos, onions and peppers. Work your knife over the vegetables, folding the ingredients into each other until chopped and mixed. Add in the cilantro and garlic and chop a few more times to mix them in.

Add the salsa to a bowl, squeeze in the juice of half a lime and season with salt and pepper.

Serve immediately with chips or spoon onto tacos or nachos.