Penca’s House Salsa
diced roasted tomatoes
bunch of cilantro, chopped, about ½ cup
crushed Mexican oregano
Toss peppers, onions, chilies, and garlic in oil, salt, and pepper. Spread on a sheet pan and roast for 20 minutes in a 350-degree oven. Salt and pepper to taste.
Combine with the rest of the ingredients in a food processor or blender and pulse. The salsa should still be lumpy, not liquefied.