Our Family's Roasted Salsa

• 10 lb roma tomatoes, cored
• 2 lb yellow onions, quartered
• 5 cloves of garlic
• 8 anaheim or banana peppers, de-seeded and halved
• 4 poblano peppers, de-seeded and halved
• 6 jalapenos, de-seeded and halved
• 1 cup cilantro
• 4 tsp salt
• 2 tsp cumin
• 2 T. sugar
• 1/2 cup lime juice
• 1/2 cup apple cider vinegar

Preheat your grill to 400. Lay the tomatoes directly on your grill grate. Roast on the grill until tender and the skins have split and are beginning to char. Remove from the grill and cool. When they are cool enough to handle, remove the skins. Reserve the juices in case you want to thin out your salsa later.
(If you don’t want to grill them, you could also roast them in your oven.)

Meanwhile, spread the onions, garlic and peppers on several baking sheets and roast in the oven at 400 until they are becoming tender. They may be slightly charred, but you don’t want them to completely burn.

Working in batches, use a food processor to chop or puree the tomatoes, roasted vegetables, and cilantro until they reach your desired consistency. Add the salt, cumin, sugar, lime juice, and apple cider vinegar. Taste and make adjustments if desired. You can add some of the reserved tomato juices if you want to thin it out.