Smoke Roasted Cantina Salsa

A little spice, a hint of smoke, and all the fresh garden flavor. 

2 bell peppers, halved and seeded (I used green bell peppers)

4 large tomatoes, halved (I used big beef and celebrity tomatoes)

2 jalapeños, halved and seeded

6 cloves garlic

2 small yellow onions, cut into quarters

Juice of 2 limes

1 large handful of cilantro

1/2 tsp cumin 

Salt to taste 

-Set your grill/smoker to high heat, about 450 degrees F.

-Put veggies directly on the grill for 2 minutes.

-Turn the grill down to medium/low, about 275 degrees F and roast vegetables for 1 hour.

-Add your roasted vegetables, cilantro, and lime juice to blender and puree until smooth.

-Season with salt to taste.

-Cool in the fridge before serving.