Salsa Featuring Roasted Veggies

Ingredients 0/10

Step 1

Gently heat your grill to medium-high and give the grates a light oiling to keep things from sticking. Toss the poblano peppers, corn, onion, carrot, and garlic right onto the grill. After a couple of minutes, pull off the garlic and onion, but keep grilling the poblanos, corn, and carrot until they’re nicely charred—this usually takes another 3 to 4 minutes.

Step 2

Once the peppers are blackened, pop them into a bowl and cover it tightly with plastic wrap to let them steam and cool for about 20 minutes. When they’re cool enough to handle, peel off the skins and discard the seeds.

Step 3

Cut the corn kernels off the cob, and chop the onions, carrots, and poblanos into medium-sized pieces. Mash the garlic with a pinch of salt until it forms a little paste.

Step 4

In a separate bowl, whisk together the cilantro, olive oil, lime juice, and that garlic paste. Stir in your roasted veggies, then season everything with salt and pepper to taste. Chill the salsa for at least half an hour before serving so the flavors can really come together.