Rinse 2 fresh Anaheim chilies (about 6 oz. total) and 2 fresh habanero chilies (1/2 oz. total). Wearing kitchen gloves, cut chilies in half lengthwise; remove and discard seeds, veins, and stems. Rinse 1/2 pound green onions and trim ends. Rinse 4 Roma tomatoes (about 14 oz. total), and cut in half.
Lay vegetables on a lightly oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold hand at grill level only 2 to 3 seconds); close lid on gas grill. Turn as needed until lightly browned, about 3 minutes for green onions and habaneros, about 8 minutes for tomatoes, and 12 to 15 minutes for Anaheims.
Remove from grill as cooked. When vegetables are cool, coarsely chop them. In blender or food processor, combine chopped vegetables, any juices, and 1 tablespoon red wine vinegar; whirl until smooth.
Add salt to taste. If making sauce up to 1 day ahead, cover and chill.
