This salsa is the perfect way to use up some of your garden fresh tomatoes. I don’t happen to have a garden, but I do have a farmer’s market close by, so that’s where I went to find super flavorful tomatoes. Then to really give this salsa a flavor boost, I added grilled corn and grilled jalapenos. The result was a salsa absolutely bursting with fresh flavor!
I used this salsa to top grilled steak tacos, but there are so many other ways you can use salsa. It, of course, would be delicious with chips for a snack or used as a topping for grilled fish. For a vegetarian option, you could top a tortilla with the salsa, cheese and maybe some guacamole or sour cream. I’m getting hungry just thinking about all of the options!
Grilled Corn and Jalapeno Salsa
- 2 ears of corn
- 2 jalapeno peppers (use just 1 if you want the salsa to be mild)
- 3 medium tomatoes, seeded and chopped
- 1/4 red onion, finely chopped (if you really like the onion flavor, use more)
- 1/4 cup cilantro, finely chopped
- juice of one lime
- salt and pepper to taste
Preheat grill to medium high heat. Peel corn and lightly coat with olive oil. When grill is hot, grill corn and and peppers for 15 to 20 minutes, turning frequently, until they are starting to char.
Remove from grill. Put peppers in a bowl and cover with plastic wrap (the steam will help to release the skin). Allow peppers and corn to cool. Once peppers have cooled, peel skin off and finely chop.
Remove corn from cob. An easy way to do this is to put a small bowl upside down in a larger bowl. Set corn cob vertically on top of smaller bowl. Then with a large knife, slice downward to remove kernals. They will fall straight into the larger bowl.
Take all of your chopped vegetables and put them in a large bowl. Squeeze lime juice over the top and season with salt and pepper.
Gently mix all ingredients. Chill until ready to serve or serve immediately at room temperature.
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