Roast the peppers and tomatoes at 400 degrees F on a parchment-lined baking sheet with a brush of olive oil and sprinkle of cracked black pepper and salt. Shake after 15 minutes to turn the veggies and slightly blacken the other side. Take out of the oven after 7 more minutes. Remove from the pan and set aside to cool.

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Make sure to chop the hot peppers with gloves on. Remove the white ribbing and seeds if you prefer a milder salsa.

Keep the oven on and roast the tomatoes and garlic with chopped hot peppers on the same pan, also brushed with olive oil and with sat and pepper.

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Chop all veggies into dice-sized pieces or smaller. Or, blend, all ingredients together if you don't want a chunky salsa. Stir in the fresh chopped herbs to taste and add the sugar, lime juice, and extra salt and pepper to taste. Enjoy fresh as a warm salsa or cool and refrigerate. Serve with a savoury breakfast, with Mexican fare, or as an appetizer with crackers or tortilla chips.