Roasted Vegetable Salsa AND Corn Salsa


Have you got an abundance of corn, tomatoes and other veggies from your garden or the farmer’s market? Are you running out of ideas for using them up? Try this roasted vegetable salsa or corn salsa and enjoy the last tastes of Summer. That’s right, TWO recipes. 😊 They are YUMOLA with just tortilla chips. But if you want to have a fiesta in your mouth, try them on top of grilled; marinated skirt steak, shrimp or fish tacos (look for those recipes soon under main dishes). So fresh. So easy. Soooooo good!

For the Roasted Vegetable Salsa you will need …

2 large tomatoes cut in half

1 small red onion

1 small white or yellow onion

4 green onions

5 cloves of garlic

1 large jalapeño

the juice of 2 limes

kosher salt and freshly ground black pepper to taste

1 – 2 T of olive oil

Roast all of the veggies on a griddle or grill pan; turning frequently until charred. Remove the stem from the jalapeño and add all of the veggies into a blender. Add the lime juice and olive oil. Blend until desired consistency and season with salt and pepper to taste.





For the Corn Salsa, you will need …

2 large ears of corn OR 1 1/2 cups of frozen corn

1 red bell pepper, chopped

3 green onions, chopped

2 cloves of garlic, minced

1/2 cup of cilantro, chopped

2 avocados, diced

the juice of 2 limes

1 T of olive oil

kosher salt and freshly ground black pepper to taste

Roast the corn on a preheated grill or grill pan until charred; turning frequently. If using frozen corn, saute in a pan until just tender. Cut the corn off of the cob and add to a large bowl. Add all of the other ingredients, toss and drizzle with olive oil. Season with salt and pepper to taste.



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