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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.