Salsa Piquante
Serves 10

1 red onion
6 red fresnos
2 tbsp orange juice
2 tbsp orange zest
2 cups picked flat leaf parsley
2 serranos
8 dried sweet peppers
3 dried cayenne peppers
4 dried cascabels
1/2 cup extra virgin olive oil
½ cup olive oil
Kosher salt
Black pepper

Directions

Fine dice the red onion and the red Fresno chilies being sure to reserve the ribs and seeds from the chilies. In a blender place all the dried chilies with seeds, but stems removed, the serrano's and the centers of the red fresno with ½ cup of olive oil blend on high until the oil is red about 4 minutes. Once finished pour the chili puree into a mixing bowl and add the fine diced red fresno, and red onions mix well. With a micro plane zest a orange into the bowl then squeeze and strain the juice as well. To finish chop the flat leaf parsley mix in the bowl with the extra virgin olive oil and season with salt and fresh ground pepper, let sit for 2 hours at room temp for it to develop its flavor.