Combine chives, cilantro, garlic, tomatoes, peppers, salt and pepper to taste in an electric blender. Pulse until the salsa is to your desired consistency.

Combine juices and roasted peppers in food processor; process for 30 seconds. Add fresh and sun-dried tomatoes; process until it is chunky sauce. Transfer to bowl; stir in remaining ingredients. Chill 30 minutes in refrigerator or serve immediately.

Combine the peppers, tomato puree, olive oil, and onion in a 4-cup measure. Cover with vented plastic wrap and microwave on full power for about 4 1/2 minutes until peppers are soft. Uncover and let the mixture cool for about 5 minutes.

In a medium sized skillet, heat the oil. Add the jalapeños, garlic and onion. Sauté until the onion is soft, approximately 3-5 minutes. (Careful not to brown the onion) Add the tomatoes and cook until the tomatoes are tender, about 5 minutes. Add the remaining ingredients and cook for 3 minutes. Add a pinch of salt. Let the salsa stand for at least 30 minutes.