Corn and tomatoes are still in full swing. Take advantage of these babies with this flavorful salsa!
Roasted Tomato Jalapeno Salsa with Charred Corn
- 2 beefsteak tomatoes
- 1 ear of corn
- 1/4 red onion
- 1 clove garlic
- 1 jalapeño
- 1 tablespoon chopped cilantro
- 1 teaspoon salt
- Juice of 1 lime
- Optional: garnish with cilantro and lime slices
Heat oven to 375º F. Roast tomatoes for 30 minutes.
While tomato is roasting, shuck corn and place over gas flame over the stove, turning slightly to lightly char each side. Cut the kernels off of the cob and set aside.
Prep other veggies by roughly chopping and adding into a food processor.
Once the tomato is done roasting, remove skin. Slice in half and remove tomato “guts.” Add to food processor along with red onion, garlic, jalapeño, cilantro, salt and lime juice.
Remove from food processor and stir in charred corn kernels. Garnish with cilantro and lime slices.