End of Summer Salsa

 

Even though it means summer is coming to an end I do so love when everything has ripened and amazing fresh vegetables are everywhere. After overloading my basket at a local farm I had to figure out what to do with my loot. This is an easy to make salsa, it has great flavor and is good for everyone since it's not too spicy.











A Couple of Things:
To roast the corn, or to cook it anytime, I recommend soaking the full ears in cold water for about 10 minutes. Best to do this while you get the grill heated up to medium-high heat. Pull or cut the silk from the top of the husk and put it on the grill, the corn will steam nicely inside the husk this way. Rotate about every 10 minutes until cooked, about 30 minutes. Remove the husk and remainder of the silk from the ear of corn. At this point you can either use the corn as is or continue to roast the ears directly on the grill for an additional 6-10 minutes rotating about every 2-3 minutes.

To cut the corn from the cob put the base of the ear into a bowl. Use a sharp knife and starting from the top cut downward being careful to remove only the kernels.



Ingredients:
4 Ears Corn, Roasted
4-6 Cloves of Garlic
4 Roma Tomatoes
2 Vine Ripened Tomatoes
1 Bunch of Cilantro
5 Jalapeños
1 Red Onion
Juice of 1 Lime
Pinch of Salt

Process:
Couldn't be much easier.

While the corn is roasting dice the garlic and tomatoes, place in a large bowl.

Wash the cilantro and chop, add to tomato mixture.

Seed and devein the Jalapeños (if you want more spice leave the veins), finely chop and add to the bowl.

Dice the onion and add to the mix.

By now the corn should be about done so add it to the mix, sprinkle with salt and juice the lime over the entire mixture.

Toss and keep chilled, it's good right away, but better after a few hours.

Enjoy!