It's great served with chips, but can also be used to make an enchilada-type casserole for a quick dinner. It does require a pressure canner for shelf stable pints, but I've also had success freezing in ziplock bags. 

Roasted Poblano Salsa

Makes 6-8 pints

• 8cups tomatoes, peeled, chopped, and drained (about 15 lbs.)
• 2.5cups finely chopped yellow onion
• 1.5cups roasted, peeled, seeded poblano peppers
• 3-5jalapenos, chopped (depending on personal preference for heat)
• 6tablespoons minced garlic
• 2teaspoons cracked black pepper
• 2teaspoons cumin
• 2tablespoons kosher or canning salt
• 1/3cup brown sugar
• 1/3cup cider vinegar
• 16ounces tomato sauce
• 16ounces tomato paste (optional)
• 4tablespoons fresh cilantro, chopped

1. In a large (I use a 12 qt) non-reactive stockpot, mix all ingredients.
2. Bring to a full, rolling boil that cannot be stirred down and boil hard for 10 minutes.
3. Using standard, safe canning practices (clean, hot jars, one-use lids and rings, etc.) pour into pint jars.
4. Pressure can at 10 lbs of pressure for 30 minutes

https://food52.com/recipes/394-roasted-poblano-salsa