INGREDIENTS

8 1/2 oz. Roasted Red Bell Peppers  
42 oz. Canned Peeled Tomatoes  
7 each Whole Garlic Cloves, smashed 
9 oz. White Onions , diced  
1/2 cup Fresh Parsley , rough chopped 
1 tsp. Crushed Red Chili Flakes 
3 Tbsp. North African Spice Blend, see related recipe   
1 each Fresh Lemon , squeezed 
2 fl. oz. Extra Virgin Olive Oil  
 Salt and Pepper to taste  

DIRECTIONS

1.) Combine all ingredients into a blender or food processor and pulse 5 times; salsa should have a slight chunky consistency. Reserve refrigerated.