Fire Roasted Corn Salsa Recipes

Steps:

• Combine tomatoes, onion, cilantro, lime juice, and cumin in a large bowl.
• Preheat an outdoor grill to medium heat and lightly oil the grate.
• Coat corn and jalapeno peppers with olive oil.
• Place corn and jalapenos on the preheated grill and cook, turning every 3 minutes, until corn is charred, about 15 minutes total. Transfer to a cutting board and let cool 5 minutes.
• Dice jalapenos and cut corn kernels from the cob. Add jalapenos and corn kernels to the bowl of tomato-onion mixture; stir until well combined. Season with salt and pepper.

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
• Spray a 9x13-inch glass casserole dish with cooking spray. Arrange tomatoes in the prepared dish with cut sides down. Add onion and jalapeno.
• Broil until tomato skins are blackened and blistered, 10 to 15 minutes. Remove onion and jalapeno halfway through cooking time, once skins are slightly softened.
• Combine broiled vegetables in a blender; add cilantro, lime juice, and 1 teaspoon garlic salt. Pulse until smooth. Taste and season with remaining garlic salt as desired.

Steps:

• Mix all ingredients for Salsa and Let sit for 4 hours. Preheat oven to 325 degrees F.
• Bake Corn Tortillas in a 325 degree oven until crispy, cool. Then grind tortillas in a blender or food processor until pulverized into a dust. Place salmon, skin side up, into flour, then egg wash and finally the tortilla crumbs. After salmon is coated, heat oil in skillet and place salmon, tortilla side down into the hot oil. Pan fry until crust sets and a little browning occurs. Drain oil and flip salmon, then place salmon in a 325 degree oven for 8 to 10 minutes.
• Heat salsa in a skillet and place over the salmon before serving.

Steps:

• Chop the cilantro and dice the Serrano.
• Add all ingredients (except corm and beans) in to the food processor. Blend. If you want more heat use the entire Serrano - I always take the seeds out.
• Take it up a notch and add volume by adding canned corn or drained black beans after the food processor. Just drain and discard the liquid and stir in beans and / or corn.
• If you have the will power let it chill 10-15 minutes to enhance flavors.

Steps:

• Grill or broil the corn over high heat until it is speckled black on all sides, rotating each ear to make sure it roasts evenly. Allow the corn to cool enough to handle. Use a sharp knife to remove the kernels of corn into a bowl, then add the bell pepper, jalapeño, red onion, cilantro, olive oil, lime juice, salt and dried oregano. Stir to combine, taste for salt and adjust to taste.

Steps:

• 1. Roast corn in shucks on grill or open fire till black, remove shucks and strip corn from cob (corn should be light brown)
• 2. Chop tomatoes, peppers, onions, add to bowl with corn.
• 3. add remaining ingredients, taste, add salt to taste. Chill for at least a hour or longer for ingredients to come together. Enjoy!!!!
• 4. ***Hint*** Tajin classic spice mix can be found in the produce section of most grocery stores or the spice isle