I've made many variations of salsa before...like this green kind, some with fruit, and more with fruit. Usually, if I'm making traditional red tomato salsa, I make it in a similar fashion to the ones I just mentioned, using raw ingredients. But, this time I wanted to try something new. So, I ended up roasting half the tomatoes, along with some of the other ingredients on the grill, until they were charred and full of smoky flavor. The other half of the tomatoes, I left raw. I did this to keep some of the fresh, juicy texture of heirloom tomatoes present...yet with the roasted flavor mixed in.