Spray a skillet with cooking spray and heat it over medium heat.

Add the chopped poblano and minced jalapeño peppers.

Cook while stirring until the skins begin to darken and slightly char on the sides. This step builds smoky flavor.

Add the fresh tomatoes to the same skillet. Roast them until the skins turn dark brown on a few sides. Do not overcook — light charring is enough.

While the skillet is still hot, add the diced onion. Stir well so the heat softens the onion slightly. This removes harsh raw flavor.

In a food processor, add:

Celery salt

Oregano

Cilantro

Sugar

Garlic salt

Black pepper

Then add the roasted tomatoes, onions, and peppers.

Pour in 1 cup of water.

Pulse slowly until the salsa reaches a medium consistency. It should be slightly chunky, not smooth like sauce.

Transfer the salsa back into an oven-ready skillet over medium-high heat.

Cook for about 4 minutes while stirring quickly. This blends the flavors and improves texture.

Remove from heat and serve immediately with tortilla chips.