© 2013 REMCooks.com

Fire Roasted Tomato, Green Chile and Corn Salsa

© 2013 REMCooks.com
© 2013 REMCooks.com

Today’s post is about salsa.  Not any old salsa but a salsa loaded with fire roasted veggies. Absolutely delicious, too. Since football season is here, you definitely need to try this while watching your favorite team on Saturday/Sunday. If you’re not a football fan, you need to try this anyway on any day you feel like it. :)

We were at the farmers markets this past weekend loading up on fresh veggies. The tomatoes right now are simply beautiful. Lush, round, vibrant red globes full of juicy brightness and flavor. Just looking at them brings a smile to my face. Chiles are also now coming into season and we all know Baby Lady & I are chileheads. Then there is the organic sweet yellow and white summer corn, and fresh onions. The list just goes on and on. I love the summer’s bounty.

As we were buying all of these beautiful veggies, I couldn’t help but want to make salsa. You see, I am a salsa fiend. :) If you haven’t noticed, we use salsas in a variety of ways. I could also live on tortilla chips and salsa. The combination is probably my favorite snack and it’s own food group. I generally don’t eat chips and salsa because I can’t control myself. There is no stopping with one, or two, or three…. It’s not too bad when we’re home because, first, I generally don’t buy or make tortilla chips because I know my weakness.  Second, even if we do buy or make tortilla chips, I’m busy cooking and getting everything ready for dinner. As such I don’t have time to do a lot of snacking. When we go out for Mexican food, however, it’s a completely different story. They always have an endless supply of salsa and chips that are set in front of you as soon as you sit down. I just can’t help but eat them, the vast majority of them, as we wait on our dinner. Inevitably, they bring a second and sometimes a third serving of chips and salsa as I munch merrily away. I really am in heaven. Then, I eat whatever I ordered for dinner.  When we are finished, you have to get a wheel barrow to roll me out of the restaurant. We go home and I moan and ask Baby Lady why she let me eat so many chips and salsa. It’s gotten so bad that, now, Baby Lady actually places the chips and salsa out of my reach and portions them to me. :o Seriously.

Part of my fixation on chips and salsa is I love the saltiness of the tortilla chips coupled with the natural sweetness and heat of the salsa. Everything is in balance with a good salsa and there is an immense variety of salsas. They are versatile, too. Indeed, you have salsa roja, “red salsa,” made with cooked tomatoes, fresh chile peppers, onion, garlic, and fresh cilantro. Then, there is pico de gallo, “rooster’s beak,” also known as salsa fresca, salsa picada or salsa Mexicana, made with fresh, raw tomatoes, lime juice, fresh chile peppers, onions, cilantro leaves, and other coarsely chopped raw ingredients. Salsa verde, “green salsa,” is a tomatillo based salsa with Serrano chiles, garlic, onions and seasonings (my recipe found here). Salsa negra, “black salsa” is a very spicy Mexican sauce made from dried chiles (typically chipotle chiles), oil, garlic and salt. There is salsa ranchera, “ranch-style salsa” made with roasted tomatoes, various chiles, and spices. Salsa brava, “brave salsa,” or salsa for the brave of heart, is a very spicy salsa made with roasted garlic, onion, Serrano chile and vinegar. Salsa macha (recipe found here) is another very spicy salsa made with dried chiles, nuts, garlic, vinegar and oil. Then we have corn salsas (recipe found here, here and here), mango salsa (recipe found here and here), peach salsa (recipe found here). Last, but not least, we have mojo de ajo, “garlic salsa” (one of my absolute favorites, recipe found here) made with garlic, chipotles in adobo, salt and lime juice. The only limitation on how to make a salsa and what to put in it is your imagination and what you can find at the market. It’s just that simple.

Now, this salsa is a little different from the other salsas we have posted because all of the ingredients are fire roasted on the grill. Fire roasting adds an added depth of flavor to the salsa with the roasted flavors and char from the grill. You get a nice chunky, rustic salsa full of flavors with a touch of heat from the New Mexico hot green chiles. You can eat this with a spoon but a chip works well, too. :) This is what we did.

Ingredients

  • 1 ear organic/non-GMO sweet summer corn
  • 1 red onion, peeled and quartered
  • 1/4 cup roasted hot New Mexico green chiles
  • 6 large garlic cloves, still in skin
  • 1/2 cup cilantro, chopped
  • 1 qt cherry tomatoes
  • salt, to taste

Instruction

First things first, fire up the grill. Using charcoal or wood adds a nice touch to this salsa but 1) it’s hot; 2) the gas grill is so much easier; and 3) unless you are serving this salsa as a condiment to a grilled meat (nice way to serve it by the way), it’s a waste of charcoal/wood. So, I used our trusty gas grill on this.

After getting the grill hot, place the garlic on a grill plate and place in the grill directly over the heat.

© 2013 REMCooks.com
© 2013 REMCooks.com

The garlic take a little more time than the rest of the veggies, so I like to do them first. Close the cover of the grill and let the garlic roast for 3 – 5 minutes. When the skins begin to darken, turn them over and continue to cook another 3 minutes.

Remove the garlic from the grill. This is what they look like when they are done.

© 2013 REMCooks.com
© 2013 REMCooks.com

Now, place the tomatoes and onion in the grill pan and the shucked corn on the grill directly over the flames. Roast the veggies until nicely charred.

© 2013 REMCooks.com
© 2013 REMCooks.com

While the veggies are roasting, peel the garlic.

© 2013 REMCooks.com
© 2013 REMCooks.com

Place the garlic in a food processor.

© 2013 REMCooks.com
© 2013 REMCooks.com

When the veggies are finished roasting on the grill, add the tomatoes to the food processor

© 2013 REMCooks.com
© 2013 REMCooks.com

along with the roasted New Mexico chiles

© 2013 REMCooks.com
© 2013 REMCooks.com

and salt

© 2013 REMCooks.com
© 2013 REMCooks.com

Pulse to form a chunky puree.

© 2013 REMCooks.com
© 2013 REMCooks.com

Pour into a mixing bowl.

© 2013 REMCooks.com
© 2013 REMCooks.com

Now, hand dice the onions. I like the onions chunkier, about the same size as the corn. So, this eliminates using the food processor for the onions because it will chop them to finely.

© 2013 REMCooks.com
© 2013 REMCooks.com

Add the onions to the puree

© 2013 REMCooks.com
© 2013 REMCooks.com

the corn

© 2013 REMCooks.com
© 2013 REMCooks.com

and now the cilantro.

© 2013 REMCooks.com
© 2013 REMCooks.com

Stir to incorporate and adjust seasoning, as necessary.

© 2013 REMCooks.com
© 2013 REMCooks.com

Pour into a serving vessel surrounded by tortilla chips. Serve & enjoy. I ate 75% of these and was lucky enough to get a photo of them before they were gone. :o

© 2013 REMCooks.com
© 2013 REMCooks.com
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24 thoughts on “Fire Roasted Tomato, Green Chile and Corn Salsa”

  1. I sound just like you when it comes to eating salsa and chips in a restaurant. If they keep refilling them, I keep eating them. I think I would be wanting refills of your salsa. :)

  2. This looks and sounds great (despite the cilantro)! Making my own salsa is on my to do list, along with making my own fajitas from scratch (including the tortillas). Love the story of Baby Lady putting the tortilla chips out of your reach. I wonder if she looks as smug as she does when she’s having poke? ;-)

    1. Hi, Stefan. You really need to make your own salsa. The stuff is addicting. Seriously. As for Baby Lady, she’s too busy keeping the chips from me to be too smug about it. ;)

  3. Yum. This sounds amazing Richard! I am a big salsa fan but I’ve never made one with roasted tomatoes and garlic. I bet it’d give it the most amazing kick of complexity and deliciousness! Thanks for the recipe. Ha, love the Baby Lady story. You write so well!

    1. Thanks, Laura. You’re very kind. You definitely need to try the roasted veggies in the salsa. It takes it to a different level with a great depth of flavor and some sweetness from roasting the veggies. :)

  4. The deep red color of your salsa says it all, Richard. You just don’t get salsa that shade using raw ingredients. And if the ingredients are grilled, the salsa must taste even better. You are the salsa Masters!

    1. Thanks, John. Fire roasting the veggies is fun and adds depth of flavor to the salsa. I actually had not made a fire roasted salsa in a year, at least. It’s one of my favorite salsas but we have been doing so many other things. I also really do try to stay away from the chips.

  5. What a wonderful salsa! Grill roasting the vegetables first is brilliant. I going to have to do this for one of our football spreads for sure! My favorite football spread is homemade dips of various sorts so this recipe is golden! Go Seahawks! :)

    1. Thanks. I think you will really like this. It’s one of my favorites. I used cherry tomatoes in this one because 1) I like cherry tomatoes; 2) they were farm fresh, vine ripened little beauties; and 3) I had plans for the larger tomatoes we bought. The cherry tomatoes add a little extra sweetness but you can use 2 – 3 large tomatoes instead. The larger tomatoes will get a little more char than the cherry tomatoes to give you even more roasted flavor.

    1. :) I went to Tech but never was a fan of the Red Raiders. Always folioed UT but they have done the absolute worst with some of the very best talent the last 3 years. I don’t think Mack will be around much longer.

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