CHARRED CORN SALSA
Number Of Ingredients 8
Steps:
- 1. Cook 2 husked medium ears of corn and 1 poblano chile in a dry medium cash iron skillet over high heat (can barbeque instead), turning occasionally, until corn is charred in spots and chile is blistered all over, 10-14 minutes.
- 2. Move corn and chile to a cutting board and let cool for a minute or two. Slice off kernels and discard cobs.
- 3. Transfer corn to a medium bowl and crush with a potato masher or wooden spoon to help corn release starch and juices, which will help thicken the salsa slightly.
- 4. Cut around the chile stem to remove, then slice into flesh lengthwise to open up the chile like a book. Scrape out seeds and ribs, flip over, and then use the dull edge of your knife to scape off charred skin and discard.
- 5. Coarsely chop chile and add to bowl with corn. Add 1 finely chopped seeded jalapeno, 1/4 cup finely chopped red onion, and 1/2 tsp kosher salt and give it all a good mix to distribute.
- 6. Core a large ripe beefsteak tomato, then cut in half through its equator. Squeeze tomato halves over a bowl to push out seeds and watery parts and discard. Chop tomato flesh and gently fold into salsa.
- 7. Pick 1/4 cup cilantro leaves from stems; very finely chop the leftover stems and fold into salsa along with leaves. Add 2 Tbsp fresh lime juice, then taste and season with more salt. Mix one more time to combine.
- 8. This recipe makes 2 cups salsa. Serve with tortilla chips, in fish or steak tacos, or on its own as a side dish. Without cilantro it can be made one day ahead - just stir in herbs before serving.
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