Description
I like making grilled salsas because they are a great use of anything that’s in season and readily available at the grocery store. They’re also great to use up what you have on hand at the house.
Ingredients
- 4 ears Corn, Husks Removed
- 2 whole Poblano Peppers
- 2 whole Mini Peppers
- 18 whole Cherry Tomatoes, Skewered So They Can Be Grilled (you Can Substitute 2 Small Sized Regular Tomatoes For Grilling)
- ½ whole Sweet Onion, Sliced In Rings For Grilling
- 1 whole Ripe Hass Avocado, Halved With Seed Removed
- 2 whole Limes, Halved
- ¼ cups Cilantro, Chopped
- 1 teaspoon Sea Salt (or To Taste)
Preparation
Prepare a grill for medium high heat with 2 cooking zones: direct and indirect. Grill the corn on direct heat, turning as the kernels develop a nice char. You will want to grill the corn for at least 15 minutes total on a direct grill to ensure all the kernels are fully cooked. Grill the poblanos, mini peppers, tomatoes (skewered), onions, avocado and limes until nice char marks form. Move to indirect heat once they get charred enough, to avoid overcooking.
Once done, let the veggies cool enough to be handled. Chop the poblanos and mini peppers (remove stems), onions, avocado and put in a bowl. Squeeze the lime juice from the charred limes into the bowl. Slice the kernels off all the corn cobs and put in the bowl, then add the tomatoes and cilantro. Add sea salt to taste and mix until all the ingredients are combined.
Serve with your favorite tortilla chips or as a sassy garnish for your next main course! I put this on top of tilapia on a bed of arugula and it really added nice flavor to an otherwise mild white fish.
