Salsa Green Mojo

Lávate las manos. Lava todas las frutas y verduras frescas sin envasar bajo el grifo. Escúrrelas bien. 1] Place whole peppers on an open-gas burner. Char on all sides, but do not overcook. Place in a single layer in an uncovered stainless-steel hotel pan to cool. 2] Cut around the core and remove. Slice peppers open lengthwise. Remove any remaining seeds. Turn the pepper over with the charred side up. Scrape the charred skin off of the outside of the peppers with a small knife. Wipe off any excess charred skin with paper toweling. Dice into 1” pieces. 3] Place 2 oz. of olive oil in a heated, nonstick sauté pan. Add the onions and garlic. Sauté over medium heat until caramelized. Let cool. 4] Combine orange juice, remaining olive oil, peppers, onions, cilantro, lime juice and salt in a blender. Blend until smooth. Transfer to a nonreactive storage container. Cover, label, date and refrigerate until needed. CCP: Conservar en el frigorífico a una temperatura de 41 °F o inferior.