Plentiful Salsa

Recipe from: Dimple (Katie Perkins indicates this recipe should be credited to Alton Brown)
Servings: 4

6 Roma tomatoes, chopped
4 cloves garlic, minced
2 seeded and minced jalapenos
2 roasted skinned and chopped jalapenos
1 red bell pepper, diced fine
1/2 red onion, chopped fine
2 dry ancho chiles, seeded, cut into short strips and snipped into pieces
1 tablespoon olive oil
1 lime, juiced
chili powder, to taste
salt, to taste
freshly-ground black pepper, to taste
fresh scallions, cilantro or parsley, to taste

In a bowl, combine all ingredients. Place in refrigerator for up to 12 hours for flavor infusion. Serve with tortilla chips.