Roasted Salsa          



Ingredients:
10 Roma tomatoes, blanched, peeled & roasted
10 tomatillos, roasted and peeled
3 Poblano or Anahiem chiles, roasted
2 red bell peppers, roasted
4 Jalapeno chiles, roasted
1 head garlic, roasted*
1 cup fresh chopped cilantro
1/2 cup fresh lime juice
1 Tbls. sugar
1 tsp. chili powder

Directions:
Roast the vegetables on a barbecue or under the broiler. If roasted with the skin on, then let cool and peel skin before chopping.

By hand, or in a food processor coarse chop the roasted vegetables. Add to the rest of the ingredients and let stand refrigerated overnight. Serve the next day with corn chips, or mix with mashed avacados for a delicious guacamole dip.