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1
Preheat a large cast iron pan over medium heat. Once hot, add the vegetable oil.
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2
Immediately add the tomatoes, onion, Fresno chilis, and garlic. Cook until a medium char and heavy blistering occurs.
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3
Transfer tomatoes, onion, Fresno chilis, and garlic to the base of a blender. Gently blend at a medium low speed until a thick chunky mixture has formed.
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4
Add Minor’s Ancho Flavor Concentrate, Minor’s Chipotle Flavor Concentrate, lime juice, and salt to the base of the blender.
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5
Blend on medium low speed until all ingredients are incorporated. Slowly increase blender speed to medium high, processing the salsa until the desired consistency is achieved.
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6
Preheat a saucepan over medium high heat. Add the salsa to the pan and simmer until slightly thickened/nappe, stirring consistently.
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7
Remove from heat. Transfer to a container and cool - ensure the mixture drops from 135°F (57°C) to 70°F (21°C) in two hours, then from 70°F to 41°F (5°C) or below in the next four hours. Cover the container with an airtight lid and store under refrigeration until use.
