Place peppers on cookie sheet or in cast iron pan under broiler and cook until charred on all sides (use tongs to turn peppers while cooking so all sides blacken a bit)
While still hot, place peppers in a ziploc bag, seal, and set aside for 20 minutes.
After 20 minutes, peel and seed peppers, then chop
Combine peeled chopped peppers with salsa verde, and onion
Just before serving, add chopped cilantro