Chile Pepper Relish

Toss peppers in olive oil. Make a small foil packet and add garlic and a touch of olive oil. Seal well. Place peppers, tomato and garlic packet onto hot grill. Char peppers lightly turning often. As peppers are done remove to a bowl. Remove tomato and then garlic packet. Chop pepper into small pieces. Add to bowl. Remove skin from tomato, chop fine and add to bowl with peppers. Remove garlic from foil, squeeze roasted cloves from skins then mince into fine paste. Add garlic paste to bowl with peppers and tomato. Add about 1 Tbs of olive oil, the balsamic and salt to taste. Mix well. Serve at room temperature with grilled meats or to anything you need to add some spicy heat.