Salsa Picante

• 3 Fresno chiles
• 1 jalapeño chile
• 1 onion, diced
• 6

In a cast-iron skillet over medium-high heat (turn on the fan), toast the chiles, onion, garlic, and shallots.

Keep toasting until golden brown. Transfer to a bowl and cover. Let steam for 1 hour, until the chiles are tender.

Remove the stems and seeds from the chiles and place the chiles, onion, garlic, and shallot in a blender along with the olive oil and vinegar. Pulse until