Monday, March 28, 2011

Roasted Corn and Tomatillo Salsa

This is a quick and easy salsa to make.  It is a good alternative to regular tomato based salsa, grilling the vegetables adds a nice subtle smokey flavor.
4-5 medium tomatillos
1 roma tomato, deseeded and diced
1 juice of 1 lime
1/2 cup of fresh or canned corn
1 jalapeno
1 clove of garlic, crushed and diced
1 tbl chopped cilantro
1/2 small red onion, diced
drizzle of vegetable oil
drizzle of honey
1 tsp chili powder
                                                                                    1 tsp paprika
                                                                                    1 tsp cumin
                                                                                     salt, pepper

Set grill to high if on a gas grill, or prepare for direct grilling if on a charcoal.  drizzle a little vegetable oil on the tomatillos and the jalapeno, if you are using fresh corn you can grill your corn at this step as well. Season with salt and pepper.

Grill the tomatillos and jalapeno until there are nice char marks, but be careful not to char them.

Transfer the tomatillos and jalapeno to a cutting board, chop the tomatillos into large pieces and putt to blender.  Deseed the jalapeno and cut into a few pieces.  Add the cumin, chili powder, paprika, salt, pepper, honey, garlic, cilantro, lime juice to the                                      blender with the tomatillos.  Blend until smooth, there will be some seeds from the tomatillos but you do not notice them when you are eating the salsa.

Add the corn, tomato, and onion to the mixture.  Stir to combine.  You can eat this immediately or save it in the refrigerator up to about 10 days.  

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