6-8 anaheim chili peppers
3 jalapeno peppers
1 bunch of cilantro
4 large onions
2 28oz large can of diced tomatoes
char grill the peppers till they are black, pick stems off. let cool. need a blender, fill halfway with peppers, add 1/2 cup of h20, pulse till puree is chunky. repeat if necessary.
peel onion skins and cut n half, then grill till you have good char marks. put puree in large mixing bowl, dice onions finely, add to bowl, chop cilantro add to bowl, add diced tomatoes.
may have to add tomatoes and water to desired consistency, also to control how hot you want it to be. will keep in refrig for a week.
Submitted By: The Big Ricardo from GA on 2008-12-20