Salsa Improvements

So what we've got here is:

3 poblanos (big, blackish-green and shiny)
3 jalapenos
3 habaneros scotch bonnets
1 lime
some good tomatoes
some salt

Blacken all the peppers on a grill or over a burner - i use forks and wooden skewers to do several at a time. Indoor BBQ! Smells good, too. Clean the seeds out of the peppers, but don't scrape away the veins (full of heat?). Throw the tomatoes and cleaned peppers and the juice of one lime into your food processor. Did you burn yourself handling those hot forks? Be careful. Don't touch yourself after touching the peppers, btw. Particularly the habanero element.

Pulse until you're satisfied with consistency, adding more lime, some salt, or more tomatoes to taste. This salsa has great sizzle to it, and the heat build-up after several chipfuls is tear-inducing. SO GOOD. I need to think of a suitable name for it.