Bullochdawg's Salsa - "Award-Winning"

[Todd]

Even Mezcan co-workers used to beg me to bring this in.

Salsa
8 Roma Tomatoes – Seeded and finely chopped
1 Small Vidalia Onion - finely chopped
3 Green Onions - finely chopped
1 Poblano Pepper – Seeded and finely chopped
1 Ancho Chile - Seeded and finely chopped
1 Small Can Chipolte Peppers in Adobo Sauce - finely chopped ( put in Adobo sauce as well)
½ cup of cilantro - finely chopped
Juice of ½ Lime
Teaspoon of Brown Sugar (takes out the bitterness of the lime juice)
Salt & Pepper to taste
Red Pepper Flakes to desired hotness
If you want hotter – add chopped habaneros and/or jalapenos
Pulse in food processor to desired consistency. Process in batches, 'cause it will be too much to do all at once.
Chill in refrigerator, stirring every ½ hour or so.
I usually let mine sit over-night.