Grill the tomatoes and peppers on a gas grill over medium heat for about 1 hour, or until the tomatoes are fully cooked and charred.

After 10 minutes, remove the peppers and finely chop them with a knife while the tomatoes continue to roast.

Once the tomatoes are fully cooked, roughly chop them with a knife, leaving some larger pieces for texture.

You can remove the skins if you prefer, or leave the skins on two or three tomatoes for a smoky flavor.

Add salt to taste. Serve the salsa with grilled steak tacos, your favorite meat, or enjoy it on its own.

Note: If you use a charcoal grill, the tomatoes will cook faster.