Ingredients

6 medium tomatoes (from the garden or farmstand — the fresher the better!)

1 large yellow bell pepper, halved and seeded

1 large green bell pepper, halved and seeded

2 ears of the freshest sweet corn, shucked

½ bunch of cilantro

Kosher salt and freshly ground black pepper

1 to 2 jalapeño peppers, halved lengthwise and seeded

1 small can of tomato paste

Directions

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 scoop out all the watery pockets of seeds. Reserve the cleaned tomatoes.

Lightly oil one half of each bell pepper (set the other halves aside for now). Heat your grill to medium-high and place the oiled peppers and both ears of corn on the grill. Turn the vegetables every few minutes until they’re slightly blackened and well roasted.

When the corn is cool enough to handle, place the ears upright on a cutting board and, using a sharp paring knife, remove the kernels and reserve.

Add the roasted and raw peppers, the corn kernels, the cilantro, and a teaspoon or so of salt and pepper to the bowl of a large food processor.

Pulse several times to combine.

Add the tomatoes and half of one jalapeño, and pulse again several times. Taste for salt, pepper, and heat.

Add half a jalapeno at a time, pulse, and taste, until you reach the desired level of heat. If the salsa seems too watery, add 2 to 3 tablespoons of tomato paste and pulse again.

*Note: Take care when handling hot peppers. Wash your hands thoroughly after touching them and always keep your fingers away from your eyes. If your skin is especially sensitive, pull on a pair of inexpensive nitrile or latex gloves for protection.

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