Name: Roasted Salsa
Ingredients: olive oil cooking spray; 7 roma tomatoes, halved and cored, or more to taste; 2 Anaheim chile peppers, halved lengthwise and seeded; 2 jalapeno peppers; 1 poblano chile pepper, halved lengthwise and seeded; 2 onions, quartered; 2 garlic cloves, peeled; 2 tablespoons chopped fresh cilantro, or more to taste; 2 tablespoons cider vinegar, or more to taste; 1 lime, juiced; 0.75 teaspoon dried oregano, or more to taste; 0.75 teaspoon ground cumin, or more to taste; 0.75 teaspoon kosher salt, or more to taste; 0.75 teaspoon ground black pepper, or more to taste; 0.5 teaspoon celery salt, or more to taste

Ingredients

olive oil cooking spray
7 roma tomatoes, halved and cored, or more to taste
2 Anaheim chile peppers, halved lengthwise and seeded
2 jalapeno peppers
1 poblano chile pepper, halved lengthwise and seeded
2 onions, quartered
2 garlic cloves, peeled
2 tablespoons chopped fresh cilantro, or more to taste
2 tablespoons cider vinegar, or more to taste
1 lime, juiced
0.75 teaspoon dried oregano, or more to taste
0.75 teaspoon ground cumin, or more to taste
0.75 teaspoon kosher salt, or more to taste
0.75 teaspoon ground black pepper, or more to taste
0.5 teaspoon celery salt, or more to taste

Steps

Preheat the oven to 450 degrees F (230 degrees C). Line a roasting pan or baking sheet with aluminum foil; coat with cooking spray.
Arrange tomatoes, cut-sides down, in the prepared roasting pan; add Anaheims, jalapeños, and poblano, skin-sides up. Add onions and garlic to the roasting pan; coat vegetables with cooking spray.
Roast in the preheated oven until tomato and chile pepper skins are blistered and charred, 40 to 45 minutes. Cool for 10 to 15 minutes, keeping skins on tomatoes and chile peppers.
Combine roasted vegetable mixture, cilantro, cider vinegar, lime juice, oregano, cumin, kosher salt, black pepper, and celery salt in the bowl of a food processor; pulse until reaches desired consistency. Refrigerate salsa in an air-tight container.