Nuclear 'Fire Roasted' Salsa Recipe crt

• 4 -5 Tomatoes (small to medium, firm, with flat tops)
• 4 Jalapeno chilies
• 14 Serrano chilies
• 3 Thai or fresh chilies de Arbol
• 2 Habanero chilies
• Quartered piece of a whole yellow onion
• 2 large or 3 small peeled garlic cloves
• 1/2 Of a 'bunch' of cilantro
• 1/2 Tsp. dried and crushed chilies de Arbol
• 1/2 Tsp. salt
• 1/2 Tsp. garlic salt
• 1/4 Tsp. garlic powder
• 1/4 Tsp. sugar
• Juice of 1 lime (or 1/2 lime if you have a squeezer tool
• Olive oil

1. Rinse and dry off all vegatables.
2. Add some olive oil to a large flat, or sided cast iron skillet and heat with a medium-high to high burner flame untill it just begins to smoke slightly.
3. Place tomatoes, jalapenos, 7 of the serranos (reserving the rest for slicing/chopping to be added to blended ingredients), the habaneros, and the garlic cloves on the heated skillet.
4. Occasionally turn and or rotate, with a pair of tongs, until as much of the skin of the tomatoes and chilies is blackened as is possible (dont worry about blackening them entirely as it is impossible due to their shapes, again just as much as possible).
5. Do not blacken the garlic cloves as they will turn out bitter.
6. Just try and carmalize them.
7. When blackened, remove from skillet, place on a plate and let cool momentarily.
8. Add all ingredients (except sliced/chopped serranos and lime juice) to a food processor or blender and use pulse feature to get the desired consistency you prefer.
9. Place in a lidded container, mix in sliced/chopped serranos and lime juice, give it a good stir, cover with lid and refrigerate till cooled (refrigerate after each use).

tomatoes, chilies, serrano chilies, fresh chilies, chilies, yellow onion, garlic, cilantro, salt, garlic salt, garlic powder, sugar, lime, olive oil

Taken from www.chowhound.com/recipes/nuclear-fire-roasted-salsa-11229 (may not work)