Cook the coarsely chopped poblano and jalapeno peppers in a moderately heated skillet that has been sprayed with cooking spray.
Stir and cook until the skins turn dark on the sides of the peppers.
Add tomatoes and roast the tomatoes until the skins of the tomatoes are dark brown on a few sides.
Take the skillet off the flame.
Place the onion in the hot skillet after it has been removed from the heat. Stir until it is well mixed.
In a food processor, combine the celery salt and oregano, cilantro and sugar, garlic salt, and pepper.
Add onions, and peppers along with tomatoes to the food processor.
Add water and process gradually. Just enough processing to chop it to medium consistency but not to a smooth paste. It should remain a bit lumpy.
Take salsa out of the food processor and transfer it to an oven-ready skillet set over medium-high temperature.
Cook, stirring quickly for about 4 minutes.
Serve immediately with tortilla chips!