February 10, 2011

Grilled Corn Salsa

6 Roma Tomatoes (¼'d)
4 ears of Corn (shucked)
1 White Onion (cut in ¼'s)
1 bu. cilantro (chopped)
4 Limes (juiced)
3 jalapeños
2Tb Cumin
2Tb Chili Powder
1Tb Salt (only use to taste)
1Tb Garlic Powder

  • Place corn & jalapeños onto hot bar-b-que grill. Rotating often till slightly charred. Remove from grill. 
  • Cut corn off the ear & put into serving bowl.
  • Dice jalapeños & add to corn.
  • Add lime juice, cumin, chili powder & garlic.
  • Add 1/2 of chopped cilantro.
  • In food processor (or blender) place tomatoes, onion & other 1/2 of chopped cilantro.
  • Pulse until mostly smooth, a few small chunks are ok.
  • Add to corn mixture & mix well. 
  • Add salt to taste. (Remember as this sits the salt will become more obvious.)
Makes about 6-8 cups of salsa.

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