Fire Roasted Corn & Onion Salsa

1 pound of roma tomatoes
4 jalapeno peppers
3 cloves of garlic
2 tablespoons fresh parsley, chopped
2 tablespoons fresh chives, chopped
2 ears of corn
1 large vidalia onion
salt
lime juice

Dice tomatoes and set aside.

Chop peppers and garlic and process in food processor until finely chopped.

Grill ears of corn until carmelized and a nice char is on the corn. Cut kernals off the cob.

Coarsley chop the onion, toss with olive oil and broil until carmelized.

Mix all ingredients together. Add salt and lime juice and mix again.

I also canned about 6 jars of this recipe.

Salsa

I started making my salsa. This first recipe is the basic recipe, but very fresh and with lots of flavor. I'm canning my salsa, so I'm making huge batches at a time...

5 pounds of roma tomatoes

6 jalapeno peppers

10 banana peppers

8 cloves of garlic

5 tablespoons of fresh parsley, chopped

3 tablespoons of chives, chopped

The juice of 2 limes

3 tablespoons of sea salt

Chop the roma tomatoes and set aside.

Coarsley chop the peppers and garlic and process in a food processor until chopped.

Mix the tomatoes with the peppers/garlic. Add the parsley, chives, lime juice, and sea salt and mix.

Fill glass jars and hand-tighten the lids. Process in boiling water for 10-12 minutes. Remove from water bath and allow to cool. Jars should be sealed once the button is no longer raised.

I'm going to add roasted corn and onions to a batch tomorrow...I'll post pics!