10 Pound Grilled, whole Roma Tomato 10 Each Grilled, whole Jalapeno 3 Ounce Roasted Garlic 2 Pound Thick slice, Grilled Yellow Onion 3 Each bunch Cilantro 6 Tablespoon Salt 1 Tablespoon Fresh Lime Juice 1 Tablespoon Black Pepper 1/2 Pound Green Onion 1/2 Cup Olive Oil
place garlic cloves in olive oil and roast with a 1 tsp. salt for appr 15 minutes in oven at 350 covered. Place Tomatoes on char grill, char on all sides you want about 70% charred. Once desired char is reached place in a 2 gallon container and set aside. After roasting peppers to 70% charred, Remove stems from jalapenos and add to tomatoes. While Tomatoes are cooking Slice yellow onion 1/2 inch thick. brush with olive oil and cook in the oven for 10 minutes. Remove from oven and finish on the charbroil. 70% char like the tomatoes. Once desired color reached add to tomatoes. Place bunches on green onions on char grill and cook to 70% char. Add to onions and tomatoes. Add chopped cilantro, salt, black pepper, lime, roasted garlic, bermix until smooth, adjust seasoning as needed. Cool in 2 inch hotel pans, once safe, store in Stor and Pour containers for use.