Name: Roasted Veggie Salsa
Prep time: 30 min
Cook time: 30 min
Yield: 5
Ingredients: Poblano peppers - 2; Corn - 1 ear; White onion, peeled and cut into 4 slices - 1; Carrot, peeled - 1 large; Garlic, minced - 4 cloves; Salt - 1 pinch; Chopped fresh cilantro - ½ cup; Olive oil - 1 tablespoon; Lime, juiced - 1; Salt and ground black pepper to taste - 1

Ingredients for - Roasted Veggie Salsa

1. Poblano peppers 2

2. Corn 1 ear

3. White onion, peeled and cut into 4 slices 1

4. Carrot, peeled 1 large

5. Garlic, minced 4 cloves

6. Salt 1 pinch

7. Chopped fresh cilantro ½ cup

8. Olive oil 1 tablespoon

9. Lime, juiced 1

10. Salt and ground black pepper to taste 1

How to cook deliciously - Roasted Veggie Salsa

1 . Stage

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

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.

5 . Stage

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.