6 cases roma tomatoes
12 whole yellow onions
2 pounds serrano chilies
25 cloves garlic
22 bunches cilantro
3 cans chipotle
8 ounces red wine vinegar
.5 cup lime juice
.25 cup olive oil
.5 cup garlic powder
.25 cup cumin
.5 cup onion powder
3 cans tomatoes
3 cans tomato juice

char half of the tomatoes on an open flame until black and cooked through, the other half roast in the oven on a cookie sheet tray at 500 degrees for 20 minutes.

Place a saute pan to heat up on medium high with lite coat of olive oil.

Julienne the onions. Put the onions, serannos, and garlic on the saute pan to cook.

Stir till the onions are caramelized which means till brown.

Put all the ingredients in a big lexan. After all is blended, add the salt to taste. No black pepper.