8 roma tomatoes
2 beefsteak tomatoes
1 habanero pepper
2 serrano peppers
2 jalapeno peppers
2 anahiem peppers
2 poblano peppers
olive oil
2 dried chili peppers
3 limes
bunch scallions
1 white onion
1 red bell pepper
cilantro
smoked paprika
chili powder
salt
sugar
Louisiana Hot Sauce

Set oven to broil. Or better yet, fire up the grill. Split 4 romas and one beefsteak tomatoe in half. Half and seed the red pepper. Place these and the habanero, 1 serrano, 1 jalapeno, 1 anahiem, and 1 poblano on a baking sheet (if preparing in oven). Sprinkle on olive oil and lightly coat. Broil until just starting to blacken. Remove from oven and allow to cool.

Seed the remaining tomatoes, except for one beefsteak, and dice all the tomatoes. Seed the remaining peppers, except the dried chilies, and dice finely. Mix in a large glass bowl.

Snip the stem end off of the dried chilies and remove and discard the seeds. Snip the chilies into strips and then snip the strips into small pieces. Add to glass bowl.

Remove the seeds from the broiled tomatoes and peppers. Chop and add to bowl.

Add the seasonings. Mix well and allow to rest in the refridgerator overnight.

Mix in bowl and refrigerate for at least 12 hours.

Preparation time: 35 minutes
Resting time: 12 hours

Sources:
Alton Brown
My sister Sally's salsa recipe
My need for a more substantial and spicy salsa