Grilled Tri-Tip with Salsa Rossa Piccante - Whole30, Paleo | PrimalGourmet

Ingredients

• 3 red bell peppers (substitute red shepherd peppers, substitute jarred roasted red peppers)
• 2 tablespoons extra-virgin olive oil
• 2 medium shallots
• 2 cloves garlic (finely chopped)
• 1 red finger chile (thinly sliced)
• 1 small cinnamon stick
• ¼ teaspoon Kosher salt (plus more to taste)
• 1 can whole (peeled San Marzano tomatoes)
• 2 tablespoons red wine vinegar
• ¼ teaspoon freshly-cracked black pepper (plus more to taste)
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic (finely grated)
• 2 sprigs fresh rosemary
• 5 sprigs fresh thyme
• 3 tablespoons avocado oil
• 3 tablespoons red wine vinegar
• 2 sprigs fresh rosemary leaves (finely chopped)
• 5 sprigs fresh thyme leaves (finely chopped)
• 2 teaspoons kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon dry oregano
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper
• ½ teaspoon freshly-cracked black pepper
• 2.5 to 3- pound whole tri-tip roast (fat cap on)