For the broiler:

• 2 pound tomato
• 1 small white onion
• 3 jalapeno pepper more or less to taste
• 4 clove garlic
• 1 tablespoon avocado oil

For the rest of the salsa:

• 2 teaspoon avocado oil
• 2 small dried red chiles such as chiles de arbol
• ¾-1 cup water to thin salsa
• 3 tablespoon fresh cilantro chopped
• 2 lime juiced
• 1 tablespoon Kosher salt more or less to taste

• 1 1/2 pound tomatillo husked and washed, or canned tomatillos if not in season (56 ounces for 10 servings)
• 2 serrano pepper more or less to taste
• 2 clove garlic roughly chopped
• 6 tablespoon white onion roughly chopped
• 1 teaspoon Kosher salt more or less to taste

Optional:

• 8 tablespoon fresh cilantro chopped

• 4 pound Roma tomato ripe, halved
• 2 cucumber small, peeled and seeded
• 2 green bell pepper medium, cored
• 1 red onion small
• 2 clove garlic large
• 6 tablespoon extra virgin olive oil
• 4 tablespoon sherry vinegar
• 2 teaspoon fine sea salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin

• 5 teaspoon coriander seeds
• 2 1/2 teaspoon cumin seeds
• 8 teaspoon fresh ginger minced
• 1 1/2 teaspoon sea salt more or less to taste
• 1 1/2 teaspoon paprika
• 1 1/2 teaspoon ground turmeric
• 3 1/2 teaspoon coconut oil
• 2 yellow onion large, diced
• 3 tomato small, diced
• 5 teaspoon tamarind paste
• 30 ounce canned full-fat coconut milk
• 45 ounce canned chickpeas rinsed and drained