Filled with spice and ending with a kick, this recipe is simple for catering occasions.
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
- Roast tomatoes and onions at 350°F for 20 minutes, or until blistered and soft. Blend all ingredients together and adjust seasoning.