Red-Headed Stepchild

Menu Part: 
Sauce
Cuisine Type: 
Mexican
Serves: 
3 cups

Filled with spice and ending with a kick, this recipe is simple for catering occasions. 

Ingredients

6 tomatoes
½ lb. Fresno chilis, fresh, stems removed
1 lb. habañero chilis, fresh stems removed
1 tbsp. ghost chili powder
1 tbsp. smoked serrano powder
2 chipotle chilis
1 quartered yellow onion
¼ cup chopped garlic
Salt to taste

Steps

  1. Roast tomatoes and onions at 350°F for 20 minutes, or until blistered and soft. Blend all ingredients together and adjust seasoning.
Source: Bon Appétit Management Co. at FM7 Café

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