My salsa makes all the pretty girls want to dance and take off their underpants…
Over the weekend I had the pleasure to attend the Big Apple Barbecue Block Party and got the chance to pick up one of the best salsa recipes I’ve seen in awhile. No summer BBQ is complete without salsa to accompany chips, your burger, or even to eat by itself. This Summer Vegetable Charred Salsa has the perfect mix of light ingredients to keep your taste buds happy on a warm summer day while you sip margaritas by the pool. Like what you see? Check out the recipe from Southern Living below!
Summer Vegetable Charred Salsa
- 4 ears fresh corn, husked
- 1 medium-size onion, cut into eighths
- 7 sweet mini bell peppers or 1 red bell pepper
- 1 large poblano pepper
- 1 pound grape tomatoes
- 1/4 cup olive oil, divided
- 2 garlic cloves, pressed
- 2 tablespoons fresh lime juice
- 3/4 teaspoon kosher salt
- Heat grill pan over medium-high heat. Brush first 5 ingredients with 2 tablespoons olive oil. Cook corn and onions in a hot pan, turning occasionally, 5 to 6 minutes or until charred. Remove from pan. Cook peppers in pan 5 to 6 minutes or until charred. Remove from pan. Cook tomatoes in pan 2 to 3 minutes or until charred.
- Cut corn kernels from cobs, and place in a large bowl. Discard cobs. Chop onion, mini peppers, poblano, and tomatoes. Stir together garlic, next 2 ingredients, remaining 2 tablespoons olive oil, and chopped vegetables.