Grilled Tomato, Corn & Poblano Salsa
Author: Dani Lind
- 3 large or 4 medium tomatoes, cut in half
- 2 ears corn, un-shucked
- 1 large or 2 medium poblano peppers
- 1 onion, cut in quarters lengthwise through root (keep root intact to hold onion together)
- 2 large cloves garlic
- ½ bunch of cilantro, coarsely chopped
- Juice of 2 limes
- Salt to taste
- Heat grill & oil grates. Brush tomatoes & onions with oil. Place all vegetables directly on grill grates.
- Carefully turn each when starting to brown (the tomatoes, onions, & garlic will be quick) & remove into a bowl.
- Gently squeeze the tomatoes to remove some juice & seeds (or the salsa might be too runny).
- When the skin has blistered all over & blackened a bit remove to a bowl & cover to let steam.
- After 10 minutes, remove skin under running water (doesn’t hurt to wear gloves – they can burn your hands a bit when they’re spicy!) & pull out stem & seeds.
- When corn husks are blackened a bit, remove from grill & cool a bit before shucking & cutting the kernels off.
- Cut the root ends off the grilled onions & place in food processor with grilled tomatoes, garlic, prepared poblanos, cilantro, lime juice, & salt & pulse into chunky or smooth salsa, your choice.
- Stir in corn kernels, adjust seasoning as necessary, & serve. Freezes well.