Peel garlic, slice onion into quarters. If using Roma tomatoes, cut them in half.
Combine tomatoes, garlic, poblano pepper, jalapeno pepper, onion and olive oil in large bowl, stirring to coat all vegetables with oil.
Place all veggies on sheet pan, and bake at 450⁰ F for 30 minutes; remove from oven and allow to cool.
Peel skin from poblano pepper, and remove seeds from both the poblano and jalapeno peppers.
Place all vegetables, and any accumulated juices, into a food processor or blender. Add cilantro, juice of one lime, and all of the spices. Pulse until salsa reaches your desired consistency.
Serve immediately with chips, or refrigerate to let flavors meld.