What does everyone have coming out of their ears in later August?
Corn and tomatoes, of course! With that in mind, this recipe uses what’s at hand, while utilizing the grill to impart some really wonderful roasted and smoky flavors to this salsa.
If you’re looking for a fantastic guacamole to pair this salsa with, here’s our favorite recipe: http://noramurphycountryhouse.com/recipe/rosas-guacamole/
Now, pour yourself something cold to drink and enjoy!
Blackened Corn Garden Salsa
6 medium fresh garden or farm stand tomatoes, washed
1 large yellow bell pepper, washed, halved, and seeded
1 large green bell pepper, washed, halved, and seeded
1-2 jalapeño peppers, washed
2 ears of the freshest sweet corn, shucked
½ bunch of cilantro, well washed
1 small can of tomato paste (optional)
Salt and pepper to taste
Steam the tomatoes in 1” of water in a covered pot for one minute, run under cold water, and peel off the skins. Quarter the tomatoes, and remove all the watery pockets of seeds. Reserve the cleaned tomatoes.
With your grill on medium/high heat, take ½ of both yellow and green bell peppers, as well as both ears of cleaned corn, lightly oil peppers, and place on the grill. Turn both peppers and corn every few minutes, until slightly blackened and well roasted.
Once the corn is cool enough to handle, place the corn ears upright on a cutting board and, using a sharp paring knife, remove the kernels and reserve.
In a large food processor, add both roasted and raw bell peppers, the reserved corn, the cilantro, and a teaspoon of salt and pepper.
Pulse several times to combine.
Add the reserved tomatoes and ½ of one jalapeño, and pulse again several times. Taste for salt, pepper and heat.
Add ½ of a jalapeño at a time, pulse, and taste, until you reach the desired level of heat. If the salsa seems too watery, add 2-3 tablespoons of tomato paste and pulse again.
*Note: Take care when handling hot chili peppers. Wash your hands thoroughly after touching the juices, keeping fingers away from your eyes.