Toss the vegetables in olive oil, salt and pepper.
Grill over direct heat until charred on all sides, turning occasionally.
Remove from grill. Place the Anaheim and jalapeno peppers in a plastic bag. Seal and let rest for five minutes. Remove from the bag. Scrape off the skin and remove the stems. For milder salsa, remove the seeds, too.
Chop all of the vegetables. Add juice from 1 lime and salt, pepper and cumin to taste.
Serve with tortilla chips immediately. Or chill and serve later.