Blacken the skin of tomatoes and peppers, place in a plastic bag for 5 minutes, then peel. Place the tomatoes, onion, garlic, and salt to taste, in a blender, then puree. Seed and dice the chilies then fold into the puree. Add chopped cilantro, which is optional. Serve with grilled steak, chicken, chips or sauteed zucchini and garbanzo beans. Garnish with lime wedges.
These chilies are medium to hot. Use gloves to peel and seed them if you are sensitive to caspacin, the oil based molecule, which contains the spiciness or "heat".