Tomato and Fire Roasted Pepper Salsa

Roast peppers and garlic on a gas grill or under an oven broiler until the skin of the Anaheims is blackened and starting to separate from the meat of the chile pepper. Remove the garlic and other peppers once they become soft, allowing some burnt skin on the other peppers. Do not burn the garlic.

Place all the peppers in a bowl with a tight-fitting lid or a ziploc bag as soon as they are finished roasting and let sit for 20-30 minutes.

Coarsely chop the green onions and cilantro.

Dump two cans of tomatoes into a food processor and add half of the green onions and all of the cilantro.

Peel the garlic and remove the stems from the peppers. Add the garlic, yellow peppers, and jalapeño(s) to the food processor with the other ingredients.

Peel the outside skin off of the Anaheim peppers, split them open, and remove the stem and seeds. Add the peppers to the food processor and add one more can of tomatoes.

Close the lid and pulse the food processor until everything is finely chopped and mixed.

Add the remaining green onion, last can of tomato, and salt, then pulse the food processor until the desired texture is obtained.

Add additional salt as needed to taste. Serve with tortilla chips or anything else you like to eat salsa with.