Fire Roasted Tomato Salsa

Great on burgers or with tortilla chips.

Three Large Tomatoes Cored And Cut In Half

A Whole Jalapeno Pepper

1/4 Cup Of Corn Kernels

Two Whole Garlic Cloves

A Quarter Of A Red Onion Left Whole

The Juice Of A Lime

Two Teaspoons Of Sea Salt

Two Teaspoons Of Olive Oil Or Canola Oil

Place the tomatoes, the jalapeno pepper, the garlic cloves, the quarter red onion, the oil, and one teaspoon of sea salt onto a large sheet of aluminum foil. Fold the aluminum foil up tightly forming a package.

Place the vegetable package onto a hot gas or charcoal grill. Cook for 25 minutes. Remove the vegetables and let them cool for 15 minutes.

Remove the outer layer of the red onion and the stem of the jalapeno pepper. Add the onion, the jalapeno pepper, and the tomatoes to a food processor. Squeeze the cooked garlic flesh out of the garlic skins into the food processor. Add the lime juice and a teaspoon of sea salt. Pulse the mixture about six times. Note: this salsa should be left somewhat chunky not pureed until completely smooth. Taste and add more sea salt, if desired.

Put the salsa into a bowl and add the corn. Mix well and serve.

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