Roasted Corn Salsa

Ingredients (serves 6-8)

6 ears of corn on the cob
2 large ripe tomato
1 red onion
1 large green chili pepper
Bunch of cilantro (coriander) – optional
Red wine vinegar
Olive Oil

  • Shuck the corn from the cob by standing it on end and running a knife from top to bottom
  • Tip the corn into a dry pan and cook on a high heat until the kernels take on a toasted color
  • Season them with a pinch of salt and pepper
  • Dice up a red onion finely and tip into a bowl with 1tbsp of the red wine vinegar. Let it sit there for a few minutes – this mellows the onion flavor
  • Chop up the tomato into a dice
  • Cut the chili in half from stem to point and  scrape out the seeds. Cut into long matchsticks then across to make a very small dice. (The big green chilis tend to be mild, but add as much heat as you like – I’d add about half a chili because I am a baby
  • Tip all the ingredients in with the onion. Add 3 tbsp of olive oil and the chopped cilantro if using. Let everything sit for half an hour to let the flavors develop.
  • Add a fresh grinding of black pepper before serving

If you’re scared of using chilis – believe me, I understand. I am a contact lens wearer – you could replace the olive oil with chili oil and abandon the chili altogether. It won’t be quite as fresh a flavor, but it will still work.

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