1 head of garlic, top sliced off to expose cloves
Extra Virgin Olive Oil
1 red pepper
3 large poblano peppers
2 TBSP fresh cilantro leaves
1 large heirloom tomato (beefsteak tomato size), cut in large pieces
Juice of one lime
Juice of one lemon
2 tsp cracked black pepper
Sea salt, divided uses
Preheat oven to 450. Place garlic head in center of a tin foil square. Pour a generous amount of olive oil over garlic cloves, and gereously salt the top. Wrap garlic in tinfoil, bringing up edges and crimp closed. Place tin foil bundle on top shelf of oven. Place bell pepper next to garlic. Bake for at least 30 minutes, until garlic is soft, turning pepper over periodically to blister all sides. Add poblano peppers during last 10 minutes.
Remove from oven, cover and let cool.
Squeeze garlic cloves out of their peel into a blender bowl, along with any olive oil that pooled to the bottom of the tin foil. Remove stem, skin and seeds from red bell pepper, and add to blender. Remove stem and seeds from poblano peppers and add to bowl. Add tomatoes, shallots, cilantro, 1tsp of salt, pepper, and citrus juice. Combine all ingredients using high pulse. Salsa should have texture without being chunky. Taste for additional salt. Salsa will be relatively mild.