Roasted Fresh Salsa

Roast all of the vegetables on the grill. Place the lime cut side down to grill, when marked, remove. When the bell and anaheim peppers are “blackened” place them in a closable plastic bag so they can sweat for about 10 minutes or until they are cool enough to handle.

Scrape the black skin off of the peppers and remove the seeds. Rinse them off if needed.

If the skin is coming off of the tomatoes, peel it off and discard.

Cut everything into small pieces and place it in your mortar and pestle smashing and grinding everything together. Add salt to taste.

Squeeze the lime into the freshly made salsa, stir to combine, adjust salt as needed and serve with your favorite tortilla chips. Enjoy!