On a tray, place peppers, tomatillos, shallots, and garlic. Spritz with a misto or drizzle a little olive oil over the top. Roast for 15 minutes.
Remove from oven and gently cover with foil for about 10 minutes.
Once cool, remove seeds from anaheims and jalapenos and gently peel skin off of anaheims.
Add peppers, shallots, garlic, tomatillos, and cilantro to a food processor or blender with salt. Blend until everything is well combined for a nice smooth salsa.
Notes
Nutritional value is for all 2 cups.StorageFridge: Store in an airtight container in the fridge for up to 7 days. Freezer: Add to freezer-safe bags for up to two months.SubstitutionsCilantro: Fresh parsleyShallots: Use about 1/4 large white onion.Adjust HeatUse a smaller jalapeno and control the heat by removing all of the seeds, or leave a few jalapeno seeds in to add more heat.