Roasted Veggie Salsa
Delicious roasted veggie salsa that goes great on tacos, nachos, fish, chicken, or as chips and salsa.
- Preparation:
- Cooking:
- Total:
- Serves: 5 persons
Ingredients
- 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
Instructions
Step 1
Preheat an outdoor grill for medium-high heat and lightly oil the grate.Step 2
Place 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 3
Place 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 4
Cut 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 5
Whisk 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.