Monday, November 5, 2012

Roasted Tomato-Corn Salsa

A little late...but I am just catching up on my blogging. Sorry. With Halloween, followed by an all-day field trip, a date night, and an assignment from Edible Monterey Bay this weekend, I am just now surfacing.

A friend of ours hosted a Street Taco party for Halloween and asked me to bring the salsas. It was perfect timing as I had agreed to write a review of Muy Bueno: Three Generations of Authentic Mexican Flavors by Yvette Marquez-Sharpnack, Veronica Gonzalez-Smith, and Evangelina Soza. And the book was full of great-looking salsa recipes. I ended up bringing a version of their Roasted Tomatillo-Avocado Salsa, their Mushroom Salsa, and a Quince-Pumpkin Salsa of my own creation. But, despite my usual penchant for a trio of offerings, I wanted one more salsa. And I found a recipe for Roasted Yellow Tomato Salsa on the Gluten-Free Goddess's website.

Roasted Tomato-Corn Salsa

1 pint cherry tomatoes
1 onion, peeled and quartered
1 jalapeno
1 C corn kernels
1 C fresh cilantro, chopped
white balsamic vinegar
olive oil
salt to taste

Roast the tomatoes, onions, jalapeno, and corn in a 350 degree oven until the tomatoes are softened and slightly shriveled. At this point it took lots of will power to not eat them all just like that - they were caramelized and candy-like! Roughly chop the tomatoes and the onion, mince the jalapeno.

In a bowl combine all of the ingredients. Toss with oil and vinegar. Let sit for a couple of hours - at least - to allow the flavors to develop.

I served this at my friend's Halloween Street Taco Party. Happy Halloween!


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