• 750 milliliter port wine one bottle, about 25 ounces
• 1/2 cup granulated sugar
• 1 cinnamon stick
• 5 pear firm
• 1 lemon

Optional:

• walnuts toasted and chopped
• blue cheese wedge (leave off for vegan)

• 32 ounce jarred roasted red pepper
• 1 cup toasted slivered almonds
• 1/2 cup extra virgin olive oil
• 4 clove garlic
• 4 tablespoon red wine vinegar
• 2 teaspoon smoked paprika
• 1 ½ teaspoon Kosher salt more or less to taste
• ½ teaspoon cayenne pepper more or less to taste

For the cast iron pan, grill, or broiler:

• 8 each Roma tomato sliced in half lengthwise
• 1/2 each white onion that has been sliced in half crosswise
• 1 each jalapeno pepper sliced in half lengthwise
• 2 each serrano pepper
• 6 clove garlic with skin
• 1 tablespoon avocado oil

For the rest of the salsa:

• 1 cup fresh cilantro
• 2 tablespoon lime juice
• 1 ½ teaspoon Kosher salt
• 1 tablespoon adobo sauce from canned chipotles in adobo sauce
• 1/2 each chipotle pepper from canned chipotles in adobo sauce