Hatch Chile Salsa Verde

A few months ago, a friend from New Mexico urged me to pick up some hatch chiles from Wegman's during their Hatch Chile Fest.
I did, I roasted and peeled the skin off of them and then put them in the freezer because I wasn't quite sure what to do with them.
I found this recipe via Pinterest, modified it a little based on the quantity of ingredients I had and the salsa turned out quite delicious! It was definitely mild, but so, so flavorful.

directions
10 tomatillos
2 hatch chiles
1 jalapeno pepper
1/4 of medium white onion
1 clove garlic
dash of sea salt
handful of fresh cilantro
1/2 lime, juiced

directions

1. Set oven to broil. 
2. Prepare tomatillos by removing husks and rinsing the stickiness from the skin.
3. Arrange tomatillos and peppers on a roasting pan or cookie sheet.
4. Bake for 20 minutes or until the skins start to bubble.
5. After removing peppers from onion, remove the tops and seeds from the pper and peel skin off.
6. Add onion, garlic, salt, and tomatillos to a food processor. Pulse for 5 seconds.
7. Add cilantro and peppers to the food processor.
8. Add lime juice and mix well.
9. Enjoy!