You can grill or broil the peppers and tomatoes. The timing is about the same.
2 sweet red peppers, halved lengthwise, seeded
2-3 Padron peppers, halved lengthwise, seeded
2 jalapeno peppers, halved lengthwise, seeded
2 pounds tomatoes
1 small red onion, finely chopped
½ cup chopped fresh mint or cilantro
3 tablespoon red wine vinegar
1 teaspoon olive oil
½ teaspoon sea salt
½ teaspoon oregano (optional)
1. If grilling the peppers, place cut side up on the grill, cover and grill for about 10 minutes, or until the skins are charred. Remove from the grill, place in a bowl and cover tightly with plastic wrap to steam off the skins. When cool enough to handle, peel and coarsely chop. If using the broiler, oil the cut edges and place cut side down on the broiler pan. Either method, check the peppers after 5 minutes to see how they are doing. You may need to take them out earlier than the 10 minutes. You want a nice char on them, though.
2. Place the tomatoes on the grill or in the broiler. Grill covered, or broil, until they char, about 7 minutes, turn them once or twice as they grill or broil. Remove from grill or broiler and set aside.
3. When the tomatoes are cooled, coarsely chop, unpeeled.
4. In a large bowl, combine the chopped peppers and tomatoes. Add the red onion, mint or cilantro, oil, vinegar, oregano (if using), and season with sea salt. Serve at room temperature. Store the salsa in the refrigerator.
Makes about 4 cups