Salsa is ez. Just roast six anaheim peppers (and a mix of jalepeno, serrano, and fresno if you like it hot) on broil til brown on both sides then peel under cold water removing stem (but not seeds) and put in blender. Add onion, two cloves garlic, salt, pepper, a pinch of cumin and oregano and juice of whole peeled tomatoes and blend. Taste for seasoning. Then add the rest of tomatoes and a pile of cilantro and blend. Serve with corn chips.