Roasted Tomato and Corn Salsa
- Author: Erin Alderson
- Prep Time: 15 mins
- Cook Time: 60 mins
- Total Time: 1 hour 15 minutes
- Yield: 4-6 1x
- 2 lbs cherry/roma tomatoes
- 2-3 cloves garlic
- 1 serrano pepper
- 1 large onion
- 2 tablespoons olive oil
- 2 ears sweet corn
- juice from a lime
- 1 cup cilantro
- 1/2 teaspoon salt
- Preheat oven to 400˚.
- Slice tomatoes in half and place on a baking tray. Roughly chop the serrano pepper, garlic, and onion. Toss with 1 tablespoon of olive oil and sprinkle over tomatoes. Place in over and roast until everything is soft and lightly browning, 45-55 minutes.
- Remove corn from cob. Easiest way to do this is remove husk and place perpendicular in a large bowl, carefully cutting downwards. Toss with remaning tablespoon of olive oil and place on a separate baking tray. Roast until lightly browning, 15-20 minutes.
- In a food processor, combine roasted tomato mixture and cilantro. Pulse until combined. Squeeze in lime juice and salt, pulsing a few more times. Remove, place in a bowl, and stir in roasted corn.