Preheat the grill to medium-high heat. Place the tomatoes, peppers, onion, and garlic on the hot grate. Grill 8-10 minutes, turning the vegetables occasionally until tomato skins crack, peppers blister, and onions and garlic char. Remove vegetables from heat.
Allow the vegetables to cool until you can handle them. Wear gloves and remove skins, seeds, and membrane from the Anaheim peppers. Keep jalapeño seeds if you want a hot salsa.
Slip the peelings off the tomatoes and remove stem.
Give vegetables a rough chop and add them to the food processor. Add the cilantro, lime juice, and seasonings to the food processor. Pulse until the salsa is at the consistency you like (I like mine smooth with no small chunks).
Taste with a tortilla chip and adjust seasoning as needed. Refrigerate for a least an hour to allow the flavors to blend. Serve with tortilla chips or any of your favorite Mexican inspired dishes.
Makes about 4 cups. Store extra in the refrigerator for 5 days or freeze for longer storage. This is not a safe canning recipe.