Roasted Red Salsa

Method

1. 01

   In a broiler, roast the four peppers while turning until blackened on all sides.

2. 02

   While the peppers are roasting, place the head of garlic whole, wrapped in tin foil, into the oven and let roast.

3. 03

   Remove peppers to a covered pot and let steam until cool to loosen the skin (I find using a paper or plastic bag to steam the peppers to be wasteful as you can't reuse the bag after roasting.) When you remove the peppers from the broiler, lower the temperature of the oven to 300 oF and let the garlic roast until soft, about an additional 20 minutes.

4. 04

   Remove the garlic from the oven and let cool.

5. 05

   After the peppers and garlic are cool to the touch, peel and finely chop, keeping the liquid from the peppers and pouring that into a mixing bowl with the chopped vegetables.

6. 06

   Mince the two cloves of raw garlic before adding the rest of the ingredients to the peppers and roasted garlic.

7. 07

   Allow the flavors to mix overnight in the refrigerator.