Corn Salad with Chile and Lime
Roasted Tomato Salsa
Roasting the tomatoes, garlic, onion and jalapenos in this salsa gives it a rich, smoky, concentrated flavor.
4 large tomatoes, halved
3 large jalapeños
4 cloves garlic, peeled
1 large onion, cut in 8 wedges
3 tablespoons olive oil, divided
1 1/2 teaspoons salt, divided
1 teaspoon ground cumin
1 1/2 teaspoons smoked paprika, divided
1 tablespoon fresh lime juice
1/4 cup fresh cilantro, coarsely chopped
- Position the top oven rack 6 inches below the broiler, and turn broiler on to high.
- Place vegetables on a large sheet pan with a rim and drizzle with 2 tablespoons olive oil. Toss to coat, then sprinkle with 1 teaspoon salt. Broil for 5 minutes, remove pan from the broiler. Turn the vegetables over, and return to broil for about 5 minutes longer. When vegetables are blackened and soft, transfer the pan to a cooling rack. Once vegetables are cool enough to handle, remove stems and seeds from the jalapeños, and place the peppers in a food processor bowl. Add remaining vegetables and juices from the pan, and puree coarsely. Transfer to a bowl and stir in the cumin, a half-teaspoon smoked paprika, lime juice and cilantro.
GF V veg DF
Yield: 4 servings