Corn and Cilantro Salsa

  • 2 lbs  roma tomatoes
  • 3 cloves garlic minced 
  • 1 jalapeno pepper
  • 1 large red onion ( diced ) 
  • 2 tbsps olive oil
  • 2 ears sweet corn ( or one can ) 
  • juice (from a lime)
  • 1 cup cilantro ( more or less to taste… I use about 1.5 cups) 
  • 1/2 tsp salt 

 

  • Preheat oven to 375˚.
  1. Slice tomatoes in half and place on a baking tray…chop the jalapeno pepper add garlic, and onion. Toss the veggies with the olive oil, using your hands… Place in oven and roast until everything is soft and lightly browning,  about 45 minutes.
  2. remove the corn from the cob or rain your can and toss with remaning tablespoon of olive oil and place on a separate baking tray. Roast until lightly browning, about 10- 15 minutes.
  3. In a food processor, combine roasted tomato mixture and cilantro. Pulse until combined. Add lime juice and salt, pulsing a bit more. Pour into a bowl and add the corn and fold well.
  4. I store min in Mason Jars

NOTE:  You can also add fresh veggies at the point when you add the corn for a much chunkier salsa… I sometimes add a few fresh dice tomatoes, onion, peppers and even black beans at this point… its perfect either way!

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