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fire roasted corn and tomato salsa recipe

August 22, 2009

Nothing quite says summer like this salsa:  garden fresh tomatoes, locally grown sugar sweet corn, fresh cilantro, and a small cast of supporting characters.  You can skip the whole roasting thing, but I find it brings everything together by adding layers of sweetness, smokiness, and all sorts of other good flavors.

Invest 5 minutes of time, cook this up, and throw that jarred stuff labeled ‘salsa’ away.  Even the so called ‘gourmet’ stuff is retched (not to mention a waste of money).


3 large tomatoes

Today's victims.

Today's victims.

Half of a small onion

1 ear of corn.  Fresh, please.

1 habanero or jalapeno pepper, finely diced (remove the seeds and ribs if you can’t take the heat)

Juice of half of a lime

Salt and pepper to taste

A handful of minced cilantro


Roast the tomatoes, onion, and corn over your stove top or in your grill until you get a bit of charring.  No need to go crazy here, especially with the corn.



Remove the kernels from the corn using a sharp knife and mix with the diced pepper, lime juice, salt and pepper to taste, and cilantro.

Peel, seed, and dice the tomatoes and add to the other ingredients.

Serve with:

Tostones, on top of grilled chicken, or with chips.  Dig in.

Why even bother with jarred 'salsa'?

Why even bother with jarred 'salsa'?

One Comment leave one →
  1. August 23, 2009 9:08 pm

    You can add it to bread to make a wonderful spoon bread recipe, or a great Southern favorite, corn pudding. Garden

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