12 Tomatoes
6 Peeled Cucumbers
2 Cloves Garlic
¼ Red Onion
4 Red Peppers (No Seeds)
6 Leaves Basil
½ Bunch Cilantro
2 Jalapeño (No Seeds)

-Rough chop all Ingredients
-Sprinkle with salt liberally
-Place in container with a weight on top over night
-Puree Stain through Colander
-Add 1 Cup aged Sherry vinegar
-In a blender slowly drizzle in Extra Virgin Olive Oil
-Finish with Pinch of Sugar, Salt, and Cayenne Pepper
-Chill and Enjoy

3 ea Vidalia onions
3 ea red onions
3 ea white/yellow onions
4 garlic cloves
1 cup very dry sherry
1 gal chicken stock (sub. Broth)

In a smoking hot rondo on stove, carefully add onions (rough chop)
add garlic.

Let go until deep caramalization.
Deglaze w/ sherry and cook out alcohol.
Add the stock/broth and reduce by at least half.
Add a ½ lb roux and cook for 10 min.
Using a food processor or hand emersion blender puree until completely smooth.
While blending slowly add 3 cups of heavy cream (40%).
Finish w/ coarsely ground pepper and salt to taste.
Finish with home or store bought onion crisp.