Instructions-
Broil tomatoes, peppers, & garlic until blackened. Set aside to cool. Dice 3/4 of the onion for caramelization and set aside 1/4 to be added raw later.
Caramelize the onions until they are a dark, rich color. I like to add a couple of splashes of white wine to deglaze the pan here and there, and I also will add a few splashes of chicken broth to keep the onions hydrated and prevent them from burning.
Once onions are done, set aside to cool. De stem the peppers. De seed the peppers for less heat.
Add all ingredients to a blender or food processor. Add salt, pepper, MSG, and extra like juice or cilantro to taste.
Once the flavor desired is reached, add 2 tablespoons of olive oil. Blend again for 2 minutes. The oil helps emulsify the salsa.
Finally, eat the hell out of the salsa!
Spice level: 4 out of 10 without seeds. 5 or 6 out of 10 with seeds
Ingredients-
11 Fresno chili
4 very hot hatch green chili
3 Serrano pepper
1 large yellow onion
7 large cloves of garlic
2 hot house tomatoes
2 red tomatoes
1 1/2 cup of cilantro
4 tablespoons diced chipotle pepper
1 tablespoon butter
2 tablespoons olive oil
2 teaspoons cumin
3 limes, squeezed
2 mandarin oranges, squeezed
Salt, pepper, MSG to taste
by Layton115