Roasted Pepper Salsa

6 large ripe tomatoes

6 hatch chilies

6 anaheim chilies

3 large jalapeno peppers

1 can green chilies (optional)

1 large onion

3 cloves garlic

4 scallions or green onions

1/4 cup fresh cilantro

2 tablespoons olive oil

4 tablespoons fresh lime juice

1 teaspoon salt

1/2 teaspoon ground cumin

2 teaspoons red wine vinegar

1 can (8 oz) tomato sauce

Roast the tomatoes, hatch chilies, and anaheim chilies on the grill until charred and remove the skins. Slice the chilies and removed seeds and veins.

Chop onion, garlic, jalapenos, and cilantro in food processor.

Add tomatoes, chilies, oil, lime juice, salt, cumin, vinegar, and tomato sauce and chop to desired texture, not too fine.

Season as necessary, then refrigerate.

-For hotter salsa add habenero peppers or other hot favorites.