Spicy Roasted Pepper Salsa

 Ingredients:

1 can of crushed tomatoes (28oz)

4 jalapenos

4 serrano

4 red chili peppers

1-2 tomatoes

1 medium yellow onion

1/2 c. loosely packed cilantro
1 chile from chili in adobo 

1 t. New Mexico chili powder

1/2 t. cumin

1/2 t. Mexican oregano

1-2 cloves garlic

2-3 T. lime juice

1 t. salt

1/4 t. cayenne pepper if you like it more spicy (optional)

1 oz. of tequila (optional)

Instruction:

Cut chilies in half and remove seeds and roast in a toaster oven or on a BBQ grill, till chili peppers skins are chard a bit.  Do the same with the whole tomatoes and half of the onion.  Careful of pepper gas when working with chilies.  You may also want to wear gloves to protect your hands.  Set chilies aside to cool.  In a food processor add the can of crushed tomatoes.  Chop the other half of onion, chili in adobo and garlic and add to food processor.  Pulse one to two times.  Add the New Mexico chile powder, cumin, oregano, salt, lime juice, cayenne pepper and tequila if using.  Pulse for one to two times.  Add cooled chilies to food processor along with cilantro, roasted onion and roasted tomatoes.  Pulse a couple of times to combine mixture.  Taste for salt, lime and spice.  Add ingredients accordingly to your taste.  Salsa tastes best when refrigerated a couple of hours after making to let the flavors meld.