I roast all the vegs that I put in my salsa, the great taste and the heat afterwords, once you start you can not stop eating it. the longer the salsa sits the hotter it gets.
5 green jalapenos,
5 yellow jalapenos
5 hatch green chiles
2 large beaf steak tomatoes
1 large purple onion
4 big of garlic cloves
1 to 1 1/2 bunches of cilanto.
3-4 cans of El pato tomato sauce,
Roast all vegs including garlic, peel skins off, chop everything up really fine, pour in the bowl add tomato sauce, add salt, garlic powder and black pepper to taste.
added on 4/12/2012 by Patrick Granillo