1. Preheat grill on high or preheat oven to 450 degrees.
2. Wash tomatoes and pepper pods and pat dry.
3. Rinse cilantro, shake dry and set in a glass of water to air dry while grilling vegetables.
4. Prepare white onion by removing outer skin.  Cut two large slices about 1 inch thick (at least as wide as your thumb).
5. Prepare green onion by removing root end and trimming an inch or so from green top.  Remove top layer and rinse well.  Set aside.
6. To prepare garlic cloves, trim away root end but leave skin on.  This will help to protect the garlic from burning and sticking to the grill.
7. Rub the tomatoes, chili peppers and onion each with a few drops of olive oil.  The total amount of olive oil should not exceed more than a teaspoon. 

TO GRILL OR ROAST VEGETABLES:

1. Place tomatoes, chili peppers, onions and garlic on the prepared grill. Alternatively for oven roasting, place on a baking sheet or cast iron grill pan lightly sprayed with Bake-Kleen ZT or other cooking spray.
2. When grilling and roasting, turn all the vegetables a quarter of a turn every 4-5 minutes to ensure that all sides are roasted.
3. Grill all vegetables until cooked as follows.  Whether grilled or roasted the vegetables will cook and be removed from the heat source in this order.

Garlic will cook quickly and be the first to come off of the grill.  The garlic will soften slightly and begin to turn golden.

Green Onions will cook just until slightly charred and the onions become limp.

Tomatoes should cook just until the skin chars and splits open.  It is essential to remove the tomatoes before they become too soft.  Remove the tomatoes while they are still firm and can still hold some shape.

Chili Peppers will cook until the skin bubbles and cracks and begins to char slightly.  Remove from grill and place in a small bowl and cover with plastic wrap.  This step helps to remove the skin easily.  

Once the peppers have cooled.  Cut away the stem and top and discard.  Peel away the charred skin.  Most of it should come away, but if not don’t worry.  It will be unnoticeable once it has been blended.

White Onions will cook until they become translucent and slightly golden in color.  The white onions are always the last item to be removed.

To Prepare Salsa:

1. Remove the skin from the garlic.
2. Trim away the tomato top removing the “belly button.” 
3. Cut away the pepper stem and peel away as much skin as possible.
4. Place all roasted vegetables in a food processor or blender.
5. Tear up the cilantro into pieces and add to the vegetables.
6. Add the salt and lime juice.
7. Using the pulse feature on your machine, process until desired texture is achieved.  For Chunky Salsa, make small pulses until the salsa is blended but still chunky.  For Smoother Salsa, continue to process until all ingredients are well combined and to your desired texture.
8. Serve immediately or store refrigerated in a sealable container.
9. Salsa will keep refrigerated for 5-7 days.