Cut the scallions, shallots, green tomato, and white onion into large pieces and toss with olive oil and salt along with the Anaheim, poblano, and jalapeño (for less heat—and possibly self respect—feel free to omit one of the chilis).
Cook for about 20 minutes or until the veggies are fully cooked and browned. Cook the garlic slightly longer if necessary to brown.
Remove and allow to cool.
In a small pot, bring salted water to a boil.
While keeping a small amount fresh to finish the salsa, blanch the scallion greens, cilantro, and ramp greens (if available) and place into an ice bath immediately to chill. Remove and set aside.
Remove the skins from the chilis (they should now be readily peeling off) and remove the cooked garlic from the bulb’s skin.
Place along with the cooked veggies and greens into a food processor.
Blend thoroughly, then incorporate the oil slowly and allow to emulsify.
