ROASTED CORN AND TOMATO SALSA
Serves 6
This isn’t your ordinary tomato salsa, this upgraded version is filled with different flavors and textures; a mix of charred roasted vegetables make for the perfect party dip, salad toppers and even wrap fillers. Have yourself a #meatlessmonday salsa party with different salsas, guacamoles, dips and share with your friends or family!
Ingredients
2 fresh ear corns [shucked]
1 medium onion [cut into four]
1 small yellow pepper [only use half and cut lengthwise]
1 small jalapeno pepper [remove seeds and rib slice in half]
1 ½ tablespoons of oil
1 Tablespoon of paprika
2 medium tomatoes [remove juice and dice into bite size pieces]
3 Tablespoons of cilantro [chopped]
1 large fresh lime [juiced]
1 teaspoon of Salt or to liking
½ teaspoon of black pepper or to liking [optional]
Serving Ingredients
Tortilla chips
Pita chips
Veggie chips
Preparation
Heat your broiler to high [place your oven rail on the top setting of your oven]. Place the shucked corn, onion, yellow pepper and jalapeño on a rimmed baking sheet and toss in oil before broiling. Place baking sheet in the oven and broil the vegetables, turning occasionally until charred, 8 to 10 minutes; once cooked let it cool off.
Cut the corn kernels off the cob and transfer to a medium bowl. Chop the charred yellow pepper, jalapeño, and onion and add into the bowl along with the cilantro, raw diced tomato, lime juice, paprika, salt and black pepper. Mix to combine and serve with chips.
