Preheat oven to 425 degrees. Run poblano pepper with vegetable oil. When the oven is hot, roast the pepper for 6 to 8 minutes on each side. Remove pepper from the oven. Allow it to cool slightly, remove the tough outer skin.
Chopped jalapeno very finely. If you do not like heat, remove seeds, before chopping. You may also want to start with 1 teaspoon of jalapeno before adding the second teaspoon. Finely chop the poblano pepper.
Add chopped cilantro, salt, peppers, and red onions. Stir in the lemon and lime juice Stir well to mix the salsa together. Refrigerate for a couple of hours before serving. This will allow the flavors to marry together.