– Put vegetables on a sheet pan in a 500º F oven or on the grill over medium heat.

– Cook until charred and blistered; about 30 minutes in the oven, less on the grill.

– After cooking, core, but don’t peel the tomatoes.

– Peel, stem and seed the peppers.

– Remove the skins from the onion and garlic.

– Puree the onion and garlic, but not too smooth.

– Add tomatoes and peppers and pulse until you achieve the desired texture.

– Pour into a bowl; add cilantro, salt and pepper.

Serve warm or chilled.