Roasted Pico de Gallo

Here's what I made today...
Preheat oven to 400f
Line a cookie sheet with foil
Poke a few holes in a couple of Red Peppers and a Pasilla Pepper,
slice two or three Roma Tomatoes in half lengthwise, peel three garlic cloves and set them aside. Drizzle some good Olive Oil over these fine veggies and give them a rub to distribute oil on all sides. Salt everything with some Kosher Salt.
Roast the Peppers and Tomatoes for about 15 mins, then throw in the garlic (make certain to whirl it around in the oil left on the pan before you put the pan back in the oven for another 15 to 20 mins.) Your house will smell fabulous and while these are roasting away you can get to work on your other ingredients.
Cut into chunks for the food processor; 1/2 a yellow onion, 4 or 5 Romas and a handful of cilantro. I like pretty chunky salsa so I pulse each thing separately, adding it to a large bowl as I finish each item. (The cilantro, garlic and the onion I pulse together because I like it a bit smaller.) After your roasted veggies have cooled, take the seeds out of the Pasilla (depending on how hot you like it), cut up the red peppers and pulse away to a chunky goodness. Throw it in the bowl. Thaw some frozen corn in a colander by running tepid water over it. Drain on paper towels. Throw the corn in the bowl. Open a can of black beans and rinse and drain them well. Again, to the bowl. Add enough fresh lime juice to give it a salsa like consistency, give it a gentle stir, add salt and black pepper to taste.
Tonight we are having this on our turkey tacos (ground turkey cooked and seasoned with taco seasoning and some extra garlic and cumin, in some corn tortillas with shredded lettuce, grated cheese, and sour cream.)