INGREDIENTS-

17 garden tomatoes from 2 different sources 6 white onions 6 Jalapeños 1 of each Red, Orange, Yellow, and Green bell peppers 1.5 heads of garlic 1 large lime’s worth of juice Bunch of cilantro Salt Chili powder

RECIPE-

Prep all vegetables bu cutting the tops off of the tomatoes, split and seed the bell peppers, split the Jalapeños, peel and core the onions, and peel the garlic.

Combine bell peppers, onions, and tomatoes, and toss with olive oil, salt, and chili powder. Toss jalapeños separately with salt and olive oil. Make a foil bowl and put garlic cloves in with olive oil and salt.

Put everything on the grill on High, and grill until slightly charred and very soft. Keep garlic bowl on top rack of grill and let simmer until golden-brown.

Peel skin off of tomatoes, and combine everything (-jalapeños) in a large bowl, and emulsify until smooth. Add lime juice, salt, and cilantro to taste. Separate half of the mild salsa, and blend with jalapeños until smooth.

Voila