Just your friendly neighborhood recipe developer, swooping in with another salsa variety for your taco tuesday needs.

Ingredients:

1 1/2 heads of garlic

2 Tbsp evoo

2 pinches of sea salt

1 pinch of black pepper

2 red bell peppers

3 large tomatoes, quartered

1 small white onion, quartered

large handful of italian parsley

1 Tbsp black peppercorns

salt to taste

Directions:

Preheat oven to 400.

Cut the top off the head and a half of garlic and place on tin foil. Drizzle with evoo and sprinkle pinches of salt and pepper over top. Seal in tin foil. Roast until garlic cloves are tender and can be squeezed out of skin easily. About 30 - 40 minutes.
Place the bell peppers direction in oven over a pan to catch juices. Roast until skin is charred and blackened. Turning as needed. About 20 - 30 minutes.

Remove from oven, let cool, and remove skin, stem, and seeds.

Once garlic and peppers have roasted and been prepared, add all ingredients to a food processor. Pulse until creates a thick 'soup'.

Add salt to taste.