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Sunday, May 17, 2009

Roasted Garlic and Corn Salsa: Recipe

Recently my husband and I watched a show on Rick Bayless and his salsa line which inspired me to decide that I should sample a ton of salsas and then blog about them. More on that later.

Today I was hungry for a warmer version of my usual salsa ( and given the year anniversary of Meredith's Food for Life is fast approaching, I thought that it would be a good time to update an old favorite.

This was easy to do - really easy - and the whole batch was gone by the end of the day. The consistentcy was thick enough to stick to your chip was not too thick that it was qualify as chunky. The flavor had a bit of a smokey-ness to it and certainly had heat. Gotta love jalapeno peppers.

Roasted Garlic and Corn Salsa
3 large ripe tomatoes on the vine (almost 2 lbs)
1 medium jalapeno
3 garlic cloves, peeled and whole
1 small-medium ear of corn
1 yellow pepper (whole)
1 organge pepper (whole)
2 Tbsp. olive oil
Juice of 2 limes

Preheat oven to 475. Place tomatoes, corn, garlic, jalapeno, and peppers onto a large heavy baking dish. Roast in the oven about 15 minutes, turning once. Allow the items to cool slightly and peel off the toatoe skins, leaving the whole tomato in tact. Place in a food processessor and add the garlic, 2-3 thin slices of jalapeno, oil, lime juice.

Scrape the kernals off the corn cob and add to the processessor. Finally, peel off the skin from each pepper and slice off the stem and remove seeds. Cut off 1/3 of each pepper and slice into chuncky pieces and add to the processesor.

With tight fitting lid, puree the ingredients to desired consistency and serve.

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