This tomato salsa is delicious, spicy, and relatively easy to make.
Tomato Salsa with Grilled Corn and Pickled Jalapenos
This tomato salsa is delicious, spicy, and relatively easy to make.
Ingredients
- 2 ears of sweet corn (shucked)
- 2 ripe Roma tomatoes (one left whole and the other cut medium dice)
- 3 cloves garlic (whole and unpeeled)
- 1 red onion (cut medium dice)
- ¼ cup pickled jalapenos (finely chopped)
- Zest of 1 lime
- Juice of 1 lime
- 3 Tbsp fresh cilantro (finely chopped)
- Kosher salt (to taste)
Instructions
- Preheat your grill to 500F.
- Shuck your sweet corn.
- When the grill is hot, grill the corn to lightly char some of the kernels on the outside.
- Remove the corn from the grill, and cut off the corn kernels over a mixing bowl.
- Add one diced tomato to the corn in the mixing bowl.
- *Keep the remaining tomato whole and unpeeled at this stage.
- Place the remaining whole tomato along with the 3 garlic cloves in a dry sauté pan over medium heat on the stove.
- Cook the unpeeled tomato and unpeeled garlic over medium heat for roughly 5 minutes, turning every few minutes, until the garlic begins to get soft.
- Remove the peel from the garlic and add the peeled garlic to a container with the charred tomato.
- Blend using an immersion blender until smooth.
- Season the puree with Kosher salt to taste.
- Mix the puree with the diced tomato and grilled corn kernels in the mixing bowl.
- Add the diced red onion, pickled jalapenos, lime zest, lime juice, and fresh cilantro.
- Taste, and season with Kosher salt.
- Chill in the fridge, and serve with tortilla chips or as a pre-dinner chilled soup!
Notes
This salsa can be covered with plastic wrap and stored in the fridge for a day or two after being made. It tastes wonderful when served with tortilla chips, or when it is strained slightly and served alongside chicken, beef, or fish.