The best way to make this salsa if you have time is to make it the night before so that it has time get happy in the fridge over night. It’s like soup, stew or chili… it’s ok the day you make it, but the next day, when the flavours have had time to meld, well then its killer!
There isn’t much of a recipe to this, but I will try. If you have been reading my blog for the last year you know that I am not really one for recipes. More of starting points. Feel free to tweak and adjust to your own tastes.
I started with the following veggies:
- 2 ears of corn
- 6 vine tomatoes (I made cross marks in the bottom of them with my knife for easy peeling later)
- 2 red peppers
- 2 jalapeno peppers
- 2 sweet white onions
- 1 head of garlic (not pictured because I did it later… I almost for got it)
For all the veggies, I brushed them with olive oil and hit them with some S&P. The garlic I cut the top off and drizzled on some oil and the wrapped in foil.
I got the Big Green Egg to about 350F-375F and using my raised grid I slowly roasted all the veggies. I wanted to blister the skins on the tomatoes and peppers and soften the corn and onions.
As various veggies finished I would take them off and put them in a dish and cover with plastic wrap to seal in the warmth and help those skins with peeling.
I let them rest for a good 20 minutes and the skins on the tomatoes and peppers came off like a charm.
Next (which I forgot to get pictures of cause my hands were dirty) is I put everything except the corn into the food processor with the juice of 3 limes, about a 1/4 cup of cilantro and a dash of chili powder, cumin, smoked paprika, salt and pepper to taste.
I took the corn off the cob and then mixed it all in as well.
Let it all set up overnight if possible and taste it again before serving to see if it needs any minor seasoning adjustments