Preheat your oven to 350F. Lay out tomatoes, peppers and garlic cloves on a baking sheet. Brush with olive oil and season lightly with salt and pepper. Cook in the preheated oven for 15 minutes.
Remove from oven and turn on the broiler to high. Flip everything and return to the oven for 10 minutes or till you get some nice blistering on the skin.
Remove from oven and let cool until you can work with the roasted veggies. Split the chile pepper and remove the seeds.
Throw it all in the blender with lemon juice, horseradish, Worcestershire sauce, dried pepper, celery salt, and Sriracha sauce.
Blend for like 45 seconds, you don't want it too smooth. Chop fresh tomatoes, red onion, and cilantro and throw in a large bowl.
Add blended mixture mix well and let it sit in the fridge for at least an hour. The longer it sits, the more the flavors will blend and mellow.
