Roasted Veggie Salsa

Roasted poblano peppers, veggies, and cilantro combine in this salsa that makes a great appetizer by itself or as a condiment on a variety of dishes.

• Preparation Time: 30 mins
• Cooking Time: 5 mins
• Total Time: 35 mins
• Calories: 63 Calories

Ingredients

• 1 pinch salt
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 4 cloves garlic, minced
• 1 lime, juiced
• 1 large carrot, peeled
• 1 ear corn
• 2 poblano peppers
• 1 white onion, peeled and cut into 4 slices
• 0.5 cup chopped fresh cilantro

Recipe Instructions

Step 1

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Step 2

Place poblano peppers, corn, onion, carrot, and garlic on the preheated grill. Roast for 2 to 3 minutes and remove garlic and onion. Continue roasting poblano pepper, corn, and carrot until you get a nice, even char, 3 to 4 minutes more.

Step 3

Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins and seeds.

Step 4

Cut kernels off of corn cob. Dice onions, carrots, and poblanos into medium-sized pieces. Mix garlic and 1 pinch salt together in a bowl to make a paste.

Step 5

Whisk cilantro, olive oil, lime juice, and garlic paste together in a medium bowl. Mix in roasted vegetables. Season with salt and pepper. Refrigerate until ready to serve, at least 30 minutes; serve chilled.