Roasted Corn And Tomatillo Salsa

Roasted corn, tomatillos and red bell pepper, combined with jalapeno, garlic and fresh cilantro. Roasted corn and tomatillo salsa is seasoned with olive oil, white vinegar, sugar, salt and pepper. Wonderful warm salsa. Serve as a dip or as a hearty side to mexican fish and chicken entrees.

Ingredients -

4 Fresh Ears of Corn
1/2 pound Tomatillos, papery skin removed and quartered
1 large Red Bell Pepper, quartered and seeded
1 Jalapeno Pepper, seeded and finely diced
1 clove Garlic, finely chopped
1 bunch Fresh Cilantro, chopped
1/3 cup Olive Oil
3 tablespoons White Wine Vinegar
1 tablespoon Sugar
1/2 teaspoon Salt
1/2 teaspoon Fresh Ground Black Pepper

Preparation:

1. Preheat the grill.

2. Remove the husk and silk from the corn. Grill the corn, tomatillos, and red pepper 5-6 minutes or until vegetables are tender and begin to caramelize.

3. Remove vegetables from grill and cool. Remove kernels from cob.

4. Chop tomatillos and red pepper.

5. In a small serving bowl, mix, corn, tomatillos, red pepper, jalapeno, garlic and cilantro.

6. Add olive oil, white wine vinegar, sugar, salt and pepper.

7. Cover and place in refrigerator several hours before serving.

Variations and Recipe Ideas:

Cooking Tip

Roasting Vegetables

Roasting vegetables on the grill brings out the sugar and caramelizes it on the surface of the vegetables. Grilling adds a rich smoky flavor. Soak vegetables in cold water for about 30 minutes proior to putting them on the grill and it will help prevent them from drying out.