Roasted Corn Salsa and Spicy Tomato Salsa

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Roasted Corn Salsa


12 ears corn, in their husks
4 Tbsp. olive oil
2 cups diced charred red bell pepper (peeled, seeded and deveined)
4 poblano chili (charred, peeled, seeded, deveined and diced)
4 cloves garlic, pan roasted until brown and soft then peeled and chopped
4 tablespoons minced fresh cilantro
4 teaspoons minced canned chipotle chiles en adobo
Salt, to taste

Preheat oven to 500 degrees. Place corn in its husk directly on oven rack for 5 minutes. Remove and let cool. Shuck corn and brush with olive oil. Grill or broil corn until it is caramel brown all over, about 5 minutes. Cut kernels from the cob, being careful not to cut into woody party of cob. In a bowl, mix corn with remaining ingredients.

Makes 8 cups.

Spicy Tomato Salsa

6 vine-ripened tomatoes
2 poblano chilies
Half a red onion
2 jalapeños
1/3 cup chopped cilantro
1 Tbsp. lime juice
1/2 tsp. sugar
Salt and pepper to taste

Roast the poblano chilies on a grill or barbecue and let cool.

Dice the tomatoes, poblano chilies, onion and jalapeños. Combine all the ingredients and season to taste.