Fresh tomato salsa

I made this for a BBQ, and it was very well received with good flavor, presentation and hotness-factor. Fresh ingredients are essential; I'd recommend Viktualienmarkt for purchasing. Don't use sandwich tomatos, get flavorful roma or plum tomatos. Hand-chopping preserves the chunky feel of the salsa.

Fresh Tomato Salsa (Medium hot) - Serves 15 people

8 Roma tomatos, seeded and chopped
1 red onion, chopped
24 green onions (frühlingszweibeln), sliced
Fresh cilantro (koriander), snipped
1 large green bell pepper (paprikaschote), chopped
1 large yellow bell pepper (paprikaschote), chopped
4 garlic cloves (knoblauch), crushed
2.5 limes (limone), squeeze-juiced
brown sugar, 2 tablespoons
white sugar, 1 tablespoon
3 jalapeño peppers (green), roasted
1/2 habanero pepper (orange), roasted
1 jalapeño pepper (green), fresh, de-seeded and diced
1/2 habanero pepper (orange), fresh, de-seeded diced
1 jalapeño in adoba sauce (Can get a can at Mercado di Mexico)
balsamic vinegar, a dash of
Salt and pepper to taste

Step 1
Chop, seed, crush, slice and snip the tomatoes, red onion, green onions, bell peppers, 1 fresh jalapeño pepper and 1/2 fresh habanero pepper into a large bowl. Mix well.

Step 2
Preheat oven to 200 degrees celsius
Roast 3 jalapeño peppers and 1/2 a habanero pepper for ~15 minutes
Remove stems and de-seed the peppers and chop. Put peppers into a blender.
Add 1 jalapeño in adoba sauce to the blender.
Add brown and white sugars to the blender.
Add balsamic vinegar to the blender
Add a finger and half of fresh cilantro to the blender.
Add crushed garlic to the blender.

Step 3
Pulse ingredients in blender for a few seconds, several times, until you have a thickish mix.
Pour over bowl of chopped veggies. Mix well.

Step 4
Juice the limes over the bowl of veggies. Add a bit of fresh snipped cilantro to the veggies. Mix well.

Finish
Cover bowl and chill for 2 hours minimum. Serve.

Extra Credit
Add additional peppers, spices, or salt and pepper to taste; e.g. banana peppers, a second habanero pepper, etc.

I usually put half of the tomatos in a food processor and hand chop half of them. It gives the salsa a richer tomato flavour while preserving the chunky feel.

Do you mean Chipotle peppers? (i.e. smoked, dried, pickled jalapenos in adobe sauce)

Yes, 1 chipotle pepper (I also put about a teaspoon of the adoba sauce in the mix to). Adobe sauce wouldn't work so well, though.

Personal preference, but I don't blend the tomatos 'cause it's too much of a puree for me.