Charred tomatoes and chile peppers give this roasted salsa a nice smokey flavor that goes well with any Mexican-inspired dish.
Set oven to 450 degrees Fahrenheit (230 degrees C).
Cooking spray should be used to coat the aluminium foil that is used to line a baking or roasting pan.
In the roasting pan, place the tomatoes cut-side down.
Next, add the poblano, jalapeno, and anaheim peppers, all skin-side up.
To the roasting pan, add the onions and garlic.
Cooking spray should be applied to the vegetable mixture.
For 40 to 45 minutes, or until tomato and chile pepper skins are blistered and charred, roast in the preheated oven.
Remove from oven and let tomatoes and chile peppers cool for 10 to 15 minutes while retaining their skins.