Chunky fresh salsa with fresh and roasted jalapenos and ancho

Halve the onion and cut radially toward the root without cutting through, then cross cut to a rough chop.

Cut the top and bottom off the bell pepper, slice down one side and pull out the core and seeds; shave off the ribs, cut into flat pieces, then sticks, then a fine dice.

Pop the garlic cloves with a board scraper to remove the skins; mince with a sheep foot paring knife using lateral cuts held together at the root, then cross cuts.

Cut the end off two raw jalapenos, scrape out membrane and seeds with a grapefruit spoon, cut into strips skin side up and then small pieces.

Put the other two jalapenos in a pan under the broiler, no oil, turning three or four times as they blister.

Drop the roasted jalapenos into water and pull off the skins, open them flat and remove the seeds; chop.

Cut the stems out of the anchos with shears, shake out the seeds, and snip the chilies into small strips.

Halve the roma tomatoes and scoop out the seed cells; dice with pull and push cuts.

Slice the scallions on the bias, leaving out the root end and tops.

Strip the cilantro leaves from the lower stems and rock chop to about a quarter cup.

Juice the limes on a citrus reamer, spinning the reamer rather than the lime; strain if worried about seeds.

Combine the vegetables with salt, cumin, chili powder, pepper and about a tablespoon of olive oil; stir in the lime juice.

Cover and refrigerate at least two hours and up to about six, so the flavors meld and the ancho strips hydrate.