I have been tinkering with some salsa recipes in attempt to make a really good organic recipe. I have been trying to get a little more smoke and saw that Trader Joe's has a double roasted salsa (which I come to find out is due to the Anaheim peppers being roasted to remove the skins and then roasted an additional time). I am familiar with process to remove the skins, but anyone have any experience on the second roasting process? Temp? Time? I've made a roasted tomato soup before, would this be similar?