richoso(like the bear?)
your salsa looks muy sabrosa but perhaps rocket fuel hot! seems between the grill and the wok, you used ALOT of chile arbols...no? did they all get added to the fp? holy smokes migo...do you temp it down with anything?, although i don't know what that would be...is this type of roasted salsa known as taquiero style? i adore hot and spicy foods, just not lethal! by the way, welcome to chef talk....the looney bin! says on your profile that you are a fulltime grump...should fit right in!
joey