Char the peppers. Place poblano and jalapeño over an open flame on a gas stove, turning frequently with tongs, until charred on all sides, about 5 minutes. If you don’t have a gas stove you can char the peppers under the broiler or over a grill. Place peppers in a heatproof bowl and cover with a clean kitchen towel until cool enough to handle. Peel burnt skin off with your fingers and rinse. 

Chop peppers. Remove stems from both peppers and seeds from the poblano pepper then chop them both into small dice. If you don’t want it spicy, remove the seeds and stems from the jalapenos. 

Mix remaining ingredients. Combine peppers with remaining ingredients in a large bowl. Mash together with a potato masher and then stir with a spoon until well combined. Taste and add more salt or lime juice to taste. 

Serve. Scoop onto a plate or bowl and drizzle with olive oil and sprinkle with chia and sunflower seeds plus popped amaranth (if using) and serve with tostadas.