Place your veggies on the grill and check them frequently. You need to turn them often.
Grill your veggies with the lid closed, you want a nice even heat going on under that lid. Make sure to check your veggies every few minutes to turn them. You want to try and get a good, even, baking.
The first thing to pull will be the tomatoes and green peppers. These will get an even browning in about 15 - 20 minutes.
The last pulled is the garlic and onion, taking an additional 10 minutes or so
When you have pulled all of the veggies, make sure to let them sit and cool for about 15 - 20 minutes. The skins come off very easy after grilling, so preparation is minimal from here.
Remove all of the skins from the veggies.
You will place in the food processor 1 jalapeno, 2 serranos, all tomatoes, onion, and half of the garlic head. Add a little cumin, cilantro, salt, and the juice from a lime. Give it a quick 10 second spin, then a couple of quick bursts for the chunky salsa.
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you're using with each recipe.