• 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

• 2 ounce Korean miyeok OR Japanese wakame seaweed
• 3 tablespoon sesame oil
• 3 clove garlic mined
• 17 cup vegetable broth
• 5 tablespoon soy sauce Kikkoman recommended
• 1 teaspoon sea salt more or less to taste
• ½ teaspoon freshly ground black pepper more or less to taste
• 4 stalk green onions thinly sliced