Salsa Borracha



- 8 Roma Tomatoes
- 1 Large White Onion
- 6 Serrano Peppers
- 3 Jalapenos
- 5 Cloves of Garlic
- A Little Olive Oil

Cut onion into 1/4.  Remove stems from the peppers.  Drizzle a saucepan with olive oil and set between high and medium heat. Toss all the veggies in and break them apart. They will char at different times, but it is important to get them nice and charred through.  (optional: paint onion and peppers with olive oil and slap them on a grill) 

Once they are nice and charred, throw all the vegetables into a blender. Add one can or 12oz. of VBC HOT MESS BLONDE.  Pulse blender about 10 times.  Do not blend too much, you want it somewhat chunky.  Take a saucepan and drizzle some olive oil to coat the bottom of the pan.

Heat oil for a couple of minutes.  Pour in salsa and heat till it boils.  let it boil 5-6 minutes.  Add 1tsp pepper and 1 1/2 Tblsp salt.  Stir often.  Then chop a handful of cilantro and mix it in at the end.