4 anaheim peppers, quartered
4 cloves garlic, finely chopped
1 medium red onion, halved and cut into wedges
1-2 serrano chiles, quartered
1/4 cup olive oil
2 tsp. kosher salt
Freshly ground black pepper
1 tsp. ground cumin
2/3 cup chopped cilantro
3 limes
2 Tbs. cider vinegar
2 tsp. brown sugar
1 tsp. oregano
Line two rimmed baking sheets with foil. Preheat oven to 400F.
Mix tomatoes, garlic, anaheim peppers, serrano chiles, and onion in a large bowl. Toss with olive oil, salt, and pepper. Remove to baking sheets using slotted spoon; reserve liquid. Bake for 1 hour. Let cool to the touch.
Add half of vegetables to a food processor and puree until mostly smooth. Pour into a bowl and set aside. Add remaining vegetables to food processor and pulse until it reaches desired consistency.
Pour reserved liquid into a large pot and bring to a boil. Add cumin, brown sugar, oregano, lime juice, vinegar, and cilantro. Reduce heat and simmer 5 minutes.
Add both vegetable mixtures to pot. Stir and heat through. Season to taste with salt and pepper.
Store in refrigerator.
Notes:
- It's been a little while since I created this recipe, and so I don't remember if the version I wrote down was the one I actually made or the one I thought would be better. If you're not very fond of spicy, only use 1 serrano chile, perhaps not even the whole thing.
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