Restaurant Style Roasted Salsa Without Cilantro

Preheat oven to 450 F
On a sheet or baking tray, add tomatoes, peppers, garlic, and dried chilies.
_{3- large or 5 medium Roma Tomatoes,1-2 medium Jalapenos 1-2 medium Serrano Peppers, 2-3 small Chili De Arbol, 1 -2 whole Chili Nuevo, 5 cloves garlic skin on.}
Cook for 3 minutes, then remove the dried chiles. Cook another 9 minutes and remove the garlic. Continue to cook the peppers and tomatoes for another 3 minutes.
Once the chiles have cooled, remove the stems and seeds from the pods and discard. Break up the chilies into 1-inch chunks and set aside.
After the tomatoes, peppers, and garlic are done roasting, allow them to cool for 5 minutes. Remove the stems and seeds from the peppers and cut the hard ends off of the garlic cloves. (Keep seeds in the peppers if you want a spicier salsa.)
In a blender or food processor, add the tomatoes, peppers, garlic, chilies, water, lime juice, apple cider vinegar, and salt.
_{¼ cup water, 1 tablespoon Lime juice fresh,1 tablespoon Apple Cider Vinegar,1 teaspoon Salt}
Blend on low speed for 10 seconds or until the salsa has a smooth but slightly chunky texture. Then, increase the speed to medium-high for just a few seconds until the salsa is well-blended but still has a slightly chunky texture.
Taste and adjust any seasonings as needed. If you want to add herbs like green onions or Mexican oregano, add them here and blend for a few seconds on low until just incorporated.
Store in an airtight container in the refrigerator for up to 7 days.