YUM-O!

So last weekend I was flipping through my Rachel Ray Everyday magazine and I discovered a recipe for the most delicious salsa EVER! I just had to make it for my parents who were coming over for dinner on Saturday! It was a huge hit!














Here's the recipe for Roasted Tomato Corn Salsa (if you'd like to try it):

1. First, you have to roast the tomatoes....
16 ripe plum tomatoes
EVOO
minced garlic (about 3 cloves)
a sprinkle of thyme (or about a Tbsp fresh thyme)

- Cut tomatoes length wise, gently squeeze or scoop out the seeds. Put tomatoes skin side down in a baking dish. Drizzle the tops with EVOO, add some minced garlic (about 1 clove) and the thyme. Bake at 375 for 40 minutes, turn up the temp to 400, bake 20 min more to let the tomatoes carmalize a bit, then turn the oven off and leave the tomatoes in for an additional 10 min. Take them out, let them cool, then chop them up!

2. Now, to make the salsa... you need:
2 ears corn
1 poblano pepper
the rest of the garlic
1 medium onion chopped
1/4 cup tightly packed cilantro
1/8 tsp cayenne pepper
the juice of one lime
salt and pepper

-First, cut the pepper lengthwise, seed and stem it. Put the pepper skin side down in a skillet over med to med-high heat. Put the 2 ears of corn in the skillet too. Keep the pepper and corn on for about 10 min to brown the skin a bit and make the corn golden brown (you will have to turn it as you go).
- Cut the kernels off the cob, add to the tomatoes, discard the black portion of the pepper skin and chop the pepper and add it to the mixture.
- Chop the onion and cilantro - add the onion, garlic, cilantro, pepper, lime juice, and a dash of salt and pepper to the mixture.

Enjoy! Let me know if you try it - trust me, it's delish! It will keep for 4-5 days in your fridge!