Line a baking sheets with foil, spray with a non stick spray. When ready to roast the peppers, turn oven to broil. Use two baking sheets if needed.
Remove outer skin, rinse and rub the stickiness off the tomatillos. Place on baking sheet.
Cut off stems, remove seeds from all the peppers, and cut in half. Rinse and place on foil, skin side up. Keep some of the seeds from the serrano or jalapeños to add additional spiciness, if desired.
Broil on high until skin turn blackish and bubbly turning a couple times during broiling (approximately 10 minutes, give or take).
Once skins are blistery, remove from oven and place tomatillos, jalapeños and serrano peppers in a Vitamix or blender and place Poblano and Anaheim peppers into a large baggie and seal. After about 5-10 minutes, remove/peel skin off peppers and add to Vitamix or blender.
Add cilantro, onion, garlic salt and juice from one lime. Blend until there are no chunks.
Chill and serve with tortilla chips or top your favorite Mexican recipe like, tacos, enchiladas, burritos and enjoy.
I recommend wearing gloves when cutting and removing the seeds from the peppers.