Grill the chiles, onions, and tomatoes over the barbecue grill that has been lined with aluminum foil (optional).

Place chiles skin down towards heat source to blacken, don't burn through skin. Remove chiles from the grill and place them in a plastic bag, leave them in the bag for 10 - 15 minutes. Placing in the bag will loosen skins, easier to remove.

With a sharp knife scrape off skins carefully, or leave them on for earthy taste. Onion slices will soften, then remove from the grill.

Place all ingredients in a food processor, or blender for a few seconds, you want a chopped salsa not paste.

Salt to taste.

Tip * if too spicy, you can add a little olive oil and a can of tomatoes to the salsa.

Oven roasting as an option: It will take about 10-15 minutes at 400 degrees F to roast ingredients.