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Roasted Tomato and Corn Salsa Recipe
Ingredients:
3 large tomatoes
1 poblano pepper, halved lengthwise, stemmed and seeded
2 ears of corn, shucked
½ cup chopped white onion
2 garlic cloves, finely chopped
1/8 teaspoon cayenne pepper
1/4 cup tightly packed cilantro, coarsely chopped
1 Tbsp. fresh lime juice
Directions:
Heat a large, dry, heavy skillet, such as cast iron, over medium-high heat. (Do not use non-stick cookware) Place the tomatoes and ears of corn in hot pan. Place the poblano, skin side down, alongside. As tomatoes and corn begin to blacken, use tongs to turn to rotate around the pan, until all sides have slightly charred and skin on the poblano is dark and blistered. Remove vegetables from pan and allow to cool. Discard tomato cores and coarsely chop tomatoes, placing them in a large bowl. Peel and discard the blackened skin from the pepper, coarsely chop and add to tomatoes. Cut the kernels off the cobs and add to bowl.
Add onion, garlic, cayenne and cilantro. Stir in lime juice, season with salt if desired.
Makes approximately 12 Servings
