Smoked tomato and corn salsa
0
Points®
Total time: 1 hr • Prep: 15 min • Cook: 30 min • Serves: 8 • Difficulty: Easy
Great as a dip for parties, cookouts, game days and family celebrations, this recipe is simple to prepare and very fresh. Serve as a topping with roasted chicken, pork tenderloin, flaky white fish or salmon, or add it to your tacos for a new twist on an old favorite. Though we don't recommend assembling the salsa too far ahead, to reduce the watering out that naturally occurs with salsa, you can smoke your vegetables ahead of time and do the knife work closer to your serving time.
Ingredients
Plum tomato
2 pound(s), halved, seeded
Jalapeño pepper
4 medium, stemmed, halved lengthwise (seeded for mild salsa)
Corn on the cob
2 ear(s), medium, shucked
Vidalia onion
1 small, peeled, quartered
Cilantro
½ cup(s), fresh, chopped
Fresh lime juice
¼ cup(s), from 2-3 limes
Sea salt
1 pinch(es), or kosher salt (or to taste)
Instructions
1
Set up smoker. Or set up your outdoor grill with foil packets (see Notes below).
2
Place tomatoes and jalapeños (both cut sides up), corn and onion in smoker (or on grill); smoke vegetables long enough to impart a smoke flavor (but not so long that you cook them), 20 to 30 minutes. Transfer vegetables to a platter; let cool to room temperature.
3
Lay corn flat on a cutting board and slice kernels off cob using broad strokes of a chef ’s knife; transfer corn kernels to a large bowl.
4
Coarsely chop tomatoes, jalapeños and onion by hand or in a food processor; add to corn. Stir in cilantro and lime juice; salt to taste. (This recipe is best made no more than three hours ahead of serving.)
5
Serving size: 3/4 c
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