Roasted Veggie Salsa
Delicious roasted veggie salsa that goes great on tacos, nachos, fish, chicken, or as chips and salsa.
- Serves: 5 persons
- 2poblano peppers
- 1ear corn
- 1white onion, peeled and cut into 4 slices
- 1large carrot, peeled
- 4cloves garlic, minced
- 1pinch salt
- ½cup chopped fresh cilantro
- 1tablespoon olive oil
- 1lime, juiced
- salt and ground black pepper to taste
Step 1Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Step 2Place poblano peppers, corn, onion, carrot, and garlic on the preheated grill. Roast for 2 to 3 minutes and remove garlic and onion. Continue roasting poblano pepper, corn, and carrot until you get a nice, even char, 3 to 4 minutes more.
Step 3Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins and seeds.
Step 4Cut kernels off of corn cob. Dice onions, carrots, and poblanos into medium-sized pieces. Mix garlic and 1 pinch salt together in a bowl to make a paste.
Step 5Whisk cilantro, olive oil, lime juice, and garlic paste together in a medium bowl. Mix in roasted vegetables. Season with salt and pepper. Refrigerate until ready to serve, at least 30 minutes; serve chilled.