Roast Pepper Salsa

Ingredients

6 med-large Roma tomatos, roasted, peeled and seeded
4 Anaheim chiles, roasted, peeled, and seeded
4 Poblano chiles, roasted, peeled, and seeded
4 Serrano chiles, roasted, peeled, and seeded
4 Jalapeno chiles, roasted, peeled, and seeded (Be careful!)^*
2 Habanero chiles, roasted, peeled, and seeded (Be really careful!)^*
1 All the cloves from med head of garlic
1 large white onion, cut into sections
1 approx. cup Cilantro
1 approx. cup fresh squeezed Lime juice

Kitchen Equipment

1 Grill for roasting peppers and tomatoes
1 Food processor for liquefying salsa
1 paring knife and chopping board
1 pair latex gloves unless you like burning hands

Roasting Peppers

^*Note: Put on latex gloves when you remove the seeds and handle the habanero and jalapeno peppers. Do not rub your face / eyes or touch sensitive areas after handling the raw peppers. If you don't wear gloves, wash your hands in milk after you have finished. You have been warned.

Place on med-high grill and turn often. When skin is black and cracked, remove from heat, split with knife and remove seeds. Skin should peel off easily leaving pepper meat.

Roasting Tomatos

Place roma tomatos on med heat grill and turn often. Skin will split quickly. Do not allow to burn or blacken. Remove skin, split with knife and scoop out seeds.

Prepare Salsa

Combine all this in food processor and spin till texture of salsa meets your expectation. Add salt, pepper or special hot sauce as you like. This should make a *significant* amount of salsa, but it freezes well.