Fresh Roasted Red Pepper Salsa

This Salsa recipe is one of my favorites.
Chips and dip always go well for game time
or a lazy summer afternoon appetizer on the back deck.
I also use this recipe when I make Mexican Chicken.
Adjust the heat on this salsa recipe by adding or
removing the amount of jalapeno pepper and cilantro used.
It will keep well in the fridge for up to 10 days.

Ingredients:
6-8 large tomatoes, seeded
1 large green pepper
1 large red pepper
4 cloves garlic, chopped
1 medium onion, chopped
2 jalapeno peppers (more if you want it hotter)
1/4 cup fresh cilantro
juice of one lime
salt to taste
black pepper to taste

Directions:
Place peppers on cookie sheet and
roast in 450 degree F. oven for 20 minutes.
Remove from oven and allow to cool completely.
When peppers are cool remove seeds and dice.
Cut tomatoes in half and remove seeds with a spoon.
Dice tomato meat and onion and place in large bowl
with diced peppers and chopped garlic.
Add lime juice and cilantro and season
with salt and fresh ground black pepper. Toss to combine.
Refrigerate for at least 2 hours
before serving to allow flavors to blend.