Ingredients

3 Manzano peppers

3 hot yellow wax peppers

4 Roma tomatoes, whole

1 cup Onion, white (roughly chopped into large chunks that can be handled with tongs)

10 garlic cloves

⅓ cup water

1 tablespoon of olive oil

Salt (regular table/iodized) to taste

Method

– Place the tomatoes, peppers, garlic and onion on a foil or silpat lined baking sheet and insert into 400F degree preheated oven. Using tongs, rotate until all sides of the peppers and tomatoes are slightly blistered and charred. You can also use a superheated sear burner or grill, or even a cast iron pan on the stovetop to acheive the same results. You can even use a kitchen torch or propane torch normally used for finish-searing sous vide style proteins. Its all really just about that char.

– Once charred, transfer the tomatoes and peppers to a cutting board and slice off all of the stem ends. Then halve the peppers and remove the seeds. Feel free to  leave wax pepper seeds and ribs intact if you like your salsa on the hotter side, but always remove the seeds from the manzano peppers.

– Transfer the salt, oil, garlic, onions, manzano and wax peppers to a blender and blend well – stop before it becomes pure liquid, make sure that it has a fluffy appearance and texture – a little moreso than you want your end product to look like – this is important for the next step.

– Transfer blender contents to a deep saucepan or pot on the stove and use a wooden spoon to stir the mixture intermittently while you cook over a medium-high heat until it begins to simmer and bubble. Be careful because when it bubbles, it has a tendency to launch molten splattering salsa as the bubbles burst. I use a splatter screen to prevent obtaining any more unnecessary burns from this.

– Once it begins boiling, reduce to medium-low heat and continue to stir and let it break down until desired consistency is reached – this can take 5 minutes or 20, depending on what you’re looking for.

– During the simmer/boil, remove spoon sized samples from the mix and let them cool. Taste them as you go and add salt as desired to amplify the flavors to your liking.