Skip this step if you are using jarred salsa
Chop the onion and run the pieces under cold water for a couple of minutes - this takes the bite out of raw onion
Heat a cast iron or other sturdy sauté pan until hot and add the whole peppers and garlic cloves. I grew these peppers in my kitchen garden - so fun!
Toast the peppers and garlic cloves for 10-12 minutes, turning often, until they are charred on all sides
Place the peppers & garlic cloves into a small bowl and cover with plastic film. Let them steam for about 10 minutes
Peel the skins off the peppers and garlic as best you can
Place the skinned peppers and garlic in a blender
Add the fire roasted diced tomatoes and pulse until blended but chunky
Add salt and lime juice to taste
Place the salsa in a bowl or container and add the onions & cilantro to the top