Fresh Grilled Corn, Poblano and Tomato Salsa

INGREDIENTS

  • 1 ear corn
  • 1 poblano pepper
  • 1 quart canned crushed tomatoes
  • 2 cups grape tomatoes, diced
  • 1 red onion, minced
  • 2 tablespoons lime juice
  • 2 tablespoons cilantro, minced
  • 1 clove garlic, minced
  • Sea salt (about ½ teaspoon) pepper and ground cayenne to taste

DIRECTIONS

Shuck the corn, and grill, turning several times,
until the kernels are tender. Grill the poblano until it is nicely blackened on
all sides. Place grilled pepper in a sealed bag to steam for 10 minutes. Peel
off the blackened skin under cold running water, remove stem and seeds, and
mince. Cut the cooked corn kernels from the cob. Toss poblano and corn with all
of the remaining ingredients. Cover and set aside at room temperature while the
flavors mingle. Check salt and acid levels and adjust as
Roasted Poblano Salsa

INGREDIENTS

  • 6 poblano chiles
  • 1 pound tomatoes, coarsely chopped (2 cups)
  • 1/2 cup finely chopped sweet onion
  • 1/4 cup chopped pitted green olives
  • 3 tablespoons coarsely chopped cilantro
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lime juice
  • Salt and freshly ground pepper

DIRECTIONS

Roast chiles under preheated broiler until charred. Transfer to a bowl, cover with plastic wrap and let steam for 5 minutes. Skin, stem and seed the chiles. Cut them into 1/3-inch dice. Combine all ingredients and season with salt and pepper, toss to mix and serve.

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