Pickles, Preserves & Relishes |
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Grilled Salsa - 2021
Recipe courtesy of Joan Wozny
INGREDIENTS
PREPARATION
Drizzle the corn, jalapenos and onion with olive oil and sprinkle with salt and pepper. Place on grill and grill, flipping frequently, until slightly caramelized and tender, about 12 to 15 minutes total. Let cool slightly, then roughly chop the onion and jalapeno and place in a large bowl. Cut the corn from the cob into the bowl. Add the tomatoes, garlic, cilantro, vinegar, lime juice and a drizzle of olive oil and toss well. Season to taste with salt, pepper and hot sauce.
Serving Idea: Serve over sliced, grilled steak for a delicious summer treat!
- 4 ears corn on the cob, shucked
- 2 jalapenos, cut in half lengthwise
- 1 red onion, sliced into rounds but left intact
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 3 tomatoes, diced
- 1 clove garlic, minced
- 2/3 cup torn cilantro leaves (optional)
- 1 tablespoon white wine vinegar
- Juice of 1 lime
- Hot sauce, to taste
PREPARATION
Drizzle the corn, jalapenos and onion with olive oil and sprinkle with salt and pepper. Place on grill and grill, flipping frequently, until slightly caramelized and tender, about 12 to 15 minutes total. Let cool slightly, then roughly chop the onion and jalapeno and place in a large bowl. Cut the corn from the cob into the bowl. Add the tomatoes, garlic, cilantro, vinegar, lime juice and a drizzle of olive oil and toss well. Season to taste with salt, pepper and hot sauce.
Serving Idea: Serve over sliced, grilled steak for a delicious summer treat!