Now this recipe is giong to take a little time, but it is totally worth it. And since it does take a little time, we're going to make a large batch.

Step 1: Roast Your Veggies

You are going to want to get a good char on the veggies, especially the peppers and onion. This is where all the flavor is at. Using an outdoor gas grill is the easiest way to accomplish this goal. I make a foil tray, so I nobody slips through the cracks and then turn the heat up, close the lid and let it do its thing. You are going to want to turn the veggies every few minutes to make sure the fire is at the right temp and you're getting the result you're after.

Fresh on the Grill

Getting Close to Ready

Step 2: Break it Down

For this step you are going to want to use a food processor. A blender will work if you don't have one. Throw the grilled veggies in and break them down until everything is a smooth consistency. You will likely need to do this in batches. Once the batch is looking good, pour into a large pot that can be used on the stove top. The mixture is going to be thick because everything is dehydrated, so you are going to need to add water. Start with one to two cups, stir in and see if it is the right consistency.

Step 3: Get Cookin'

Place the pot containing the salsa on the stove and bring to a simmer, stiring frequently. Once it simers for about five minutes, remove from heat to cool. You can accelerate the process by placing ice in a large bowl and using it like a double boiler.

Step 4: Add Some Magic

Stir in 4 teaspoons of salt and the juice of 3 or 4 limes. Destem one quarter to half the bunch of cilantro (depending on cilantro preference) and put it in the food processor with a cup of the salsa so it can easily blend to a smooth consistency. Stir mixture into the salsa and taste. Add salt, lime and/or more cilantro to taste.

Time to Salsa

Break out the chips and serve some of that magic in a bowl for everyone to enjoy! It's time to let your taste buds dance!