RECIPES

Roasted Summer Salsa

Ingredients

• 2 ears of corn with husks
• 2 red bell peppers
• 2 avocados, diced
• 1 small onion, diced
• 2 Tblsp minced fresh parsley or cilantro
• 2 Tblsp fresh lemon juice
• 1 1/2 tsp minced, seeded jalapeno pepper
• 1/4 teaspoon salt

Directions

• Grilling the corn and peppers before hand takes extra time, but adds an irreplacable layer of smokey flavor. Corn can be placed directly on the grill rack, and turned every five minutes until lightly browned. Peppers should be halved lengthwise, discard the seeds and membranes, and grilled skin side down until blackened, about twenty minutes. Zip the grilled peppers in a baggie and let stand for 15 minutes. Peel off the blackened skin, husk the corn and chop both.
• Combine all ingredients in a medium bowl, cover and chill.

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