While others only talk about making home made salsa, Chef Christophe acts. Herewith, for those courageous enough to follow the trail he blazed:
Chef Christophe's Mystery Death Salsa
6 large, fresh tomatoes
1 medium onion
2 large jalapeno peppers
2 serrano peppers
2 Charleston slim peppers
2 cayenne peppers
1 6 oz can of tomato paste
1 tsp cumin - 1 tsp adobo - 1 tsp cilantro
Remove stems from tomatoes, then dunk in boiling water for 1 minute and peel off skin. Finely chop tomatoes, peppers and onions. Put them in a crock pot along with the spices and tomato paste and cook at low heat for 6 hours.
For a distinctive flavor, you can also add a couple of tablespoons of brown or white sugar.
This salsa won't exactly terminate your taste buds with extreme prejudice, but it will make any taco or tostada wake up and take notice. For a kick-in-the-pants, slap-yo-mama, near death experience, puree one large ghost pepper and toss it in. But just be darn sure you wear rubber gloves (seriously) if you do that. Oh, and throw away the blender afterwards.