Roasted Salsa Verde

This evening, am planning to enjoy a casual, rustic late summer dinner with friends -- and good wine -- and pork belly! In the meantime, am working through leftovers (chicken livers are now chicken-liver-pate) and fresh veg from the farmers market making edibles to weather the storm. So far I've also finished roasted green salsa with fresh tomatillos and peppers. I used Grady Spears' basic Salsa Verde recipe roasting everything under the broiler first for about 10 minutes. Lime, honey, heat -- and old school, salty, greasy tortilla chips. (The healthy kind won't do.) What did we do before food processors?