I don't use a recipe, but these are the ingredients I use:
Poblanos
Tomatillos (which are not tomatoes, but are in the gooseberry family)
Sweet onion
Garlic Cloves with skin on
Dried Mexican oregano or fresh epazote
Freshly toasted and ground cumin seeds
Salt and Pepper
Water or vegetable broth as needed
The vegetables get charred either on my charcoal grill or under the broiler. The skin and seeds are removed from the poblanos. The garlic is squeezed out of the skin. The vege gets pulsed in a blender until you have the consistency you like. While it is getting pulsed, I add cumin and oregano/epazote to taste. when finished I adjust the seasoning with salt, pepper and cumin. The heat level of the poblano determines the salsas heat level. If it is too mild, add some jalapeno, serrano or habanero to taste. You may need to add water or broth if it is too thick.
I will use this as the base for green chili stew as is. If I want a Mexican style salsa, I'll heat a 1/4 cup Spanish olive oil in a large skillet until shimmering, then add the green sauce. You have to be very careful as the mixture will spatter when added to the oil. Some folks will add a corn starch slurry to thicken, but I never have. I'll use this salsa for chicken enchiladas or in a combo with red sauce on a burrito. The combo of both sauces is called "Christmas".