Traditional Salsa

This recipe was adapted originally from my best friend Olga. She makes THE BEST salsa, I just try to follow in her footsteps. 
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Ingredients:

• 7 Roma Tomatoes
• 4 Dried Hot Chili Peppers
• 4 Mini Sweet Peppers*
• 4 Cloves of Garlic, whole
• 1/2 Red Onion
• 2 tsp Real Salt
• 1 Tbsp Coconut oil
• 1 Can Tomato Sauce
• 1/4 cup water

*you may also use regular bell peppers and just cut them up


Directions:
Preheat oven to 450.

1. Put the sweet peppers whole on a baking sheet and put into the oven for 15 minutes, or until they are charred. Flipping once.
2. Remove from the oven, cut off the tops and add to a blender or food processor.
3. In a saute pan, warm up 1 Tbsp coconut oil on Medium/High heat.
4. Once it is hot, add tomatoes. You will sear them until they have some char marks all over them. (The house will start to smoke possibly so turn the vent fan on!)
5. Remove the tomatoes and put them in the blender. Allow to cool a bit.
6. While the tomatoes cool, add the peppers to the hot pan and do the same thing.
7. When the peppers are good and dark, maybe even a little burned, remove.
8. You will want to add peppers one at a time to ensure it doesn’t get too hot & you can’t eat it. (I’ve done it too many times!)
9. Add the remaining ingredients to the blender and pulse until desired consistency.
10. Once it is fully blended and the taste is to your liking, pour into a mason jar and store for up to 2 weeks.