Grilled Corn & Roasted Tomato Salsa
Source of Recipe
my own recipe with help from Dana at cookskorner.com
Recipe Introduction
I wanted to make a really fresh salsa and incorporate grilled corn and black beans for Jo's family reunion. This was a lot of tasting and adjusting, but I think that I got it right. It was delicious and, of course, you can add what you like to it. This recipe is not really hot - there is a bit of a bite from the roasted jalapeno, but I'm sure that spicy food lovers would add more roasted or raw peppers.
List of Ingredients
8 large tomatoes
6 ears corn
2 jalapenos
1 cans - black beans, rinsed
1/2 large red onion, minced fine
3 T. chopped cilantro
2 limes, or to taste
salt, to taste - add before serving
5 cloves garlic, drizzled with olive oil and roasted
2 cloves garlic, minced fine
cumin, to taste
pepper, to taste
sugar, to taste
vinegar, to taste
Recipe
Peel and seed tomatoes. Drizzle 3 of them with olive oil and roast at 225 degrees for 2 hours. Puree the roasted tomatoes with the roasted garlic and chop the raw tomatoes. Grill the corn until charred and cut off the kernels. Roast the jalapenos, peel, remove seeds and membranes and mince.
Mix the chopped and pureed tomatoes, corn, jalapenos, beans, onion, raw minced garlic and cilantro. Add lime juice, cumin, pepper, sugar and vinegar to taste. Let chill and adjust seasonings. Add salt before serving.
Serves 20.
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