Ultimate Roasted Vegetable Salsa Recipe

Ingredients

• 2 fresh poblano peppers
• 1 ear of yellow corn
• 1 white onion, peeled and sliced into quarters
• 1 large carrot, peeled and chopped
• 4 cloves of garlic, finely minced
• A hint of salt
• Half a cup of freshly chopped cilantro
• 1 tablespoon of premium olive oil
• Juice from one ripe lime
• Salt and freshly ground black pepper to your liking

Step 1

Prepare your grill by preheating it to a cozy medium-high temperature and giving the grate a light coating of oil for a perfect cook.

Step 2

Take your poblano peppers, corn, onion, carrot, and garlic out to the grill that's now all fired up. Let them sizzle and roast for a quick 2 to 3 minutes before removing the garlic and onion from the heat. Keep on grilling the poblano pepper, corn, and carrot until they sport a beautiful, even char, which should take about 3 to 4 minutes more.

Step 3

Transfer those beautifully blackened peppers to a bowl and seal it up snugly with some plastic wrap. Let the peppers relax and steam as they cool down, approximately 20 minutes. Once they're cooled, peel off and discard the skins and seeds.

Step 4

Slice the kernels off the corn cob and chop up the onions, carrots, and poblanos into charming medium-sized pieces. Combine the garlic with a pinch of salt in a bowl to create a lovely paste.

Step 5

In another bowl, whisk together the cilantro, olive oil, lime juice, and that delightful garlic paste you just made. Toss in the roasted veggies and give it all a good mix. Season with salt and pepper to taste. Pop the mixture in the fridge until you're ready to serve, allowing it to chill for at least 30 minutes for optimal flavor. Serve the refreshing dish cold and enjoy!