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Roasted Tomato and Corn Salsa

  • 2 ears corn, shucked
  • 1 onion, quartered lengthwise
  • 2 – 3 cloves of garlic, unpeeled
  • 1-2 banana peppers, left whole (or all 3 if you want it super spicy)
  • 4-5 roma &/or red slicers tomatoes, left whole
  • 1 bunch of cilantro, chopped
  • Juice of a lime or two
  • Salt to taste

  1. Heat a grill. When hot, oil grates well & place onions, garlic,
  2. & peppers directly on grates.
  3. After a minute or two (be careful – you want a bit of char, but not total scorching), turn all of the above & add romas.
  4. After another minute, turn anything that’s getting browned & carefully turn the tomatoes, removing them before they fall apart.
  5. With a spatula, remove all ingredients to a heatproof bowl & let them sit until cooled a bit.
  6. Stem & de-seed the peppers (you might want to wear gloves), core the
  7. tomatoes, & pull skins off garlic.
  8. Throw it all in your food processor with the cilantro, lime juice, & salt & pulse to desired consistency.
  9. Cut corn kernels from cob with a sharp knife & stir in to salsa.
  10. Season to taste with salt.