Oven Roasted Salsa

Preheat the oven to 400ºF.

On a sheet pan, place the tomatoes, onions, peppers and garlic cloves. Drizzle and toss with the vegetable oil and sprinkle with some kosher salt. Roast the vegetables for 15 minutes or until everything is soft, roasted and fragrant.

Peel the skin off of the Anaheim pepper and dispose of the stem. Dispose of the jalapeno stem, too.

Transfer all of the vegetables to a food processor. Add the fresh cilantro. Pulse until you have a good, smooth consistency.

Season generously with Kosher salt to taste and garnish with green onions. Refrigerate until ready to serve.