Roasted Veggie Salsa

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat an outdoor grill for medium-high heat and lightly oil the grate.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Place poblano peppers, corn, onion, carrot, and garlic on the preheated grill. Roast for 2 to 3 minutes and remove garlic and onion. Continue roasting poblano pepper, corn, and carrot until you get a nice, even char, 3 to 4 minutes more.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins and seeds.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Cut kernels off of corn cob. Dice onions, carrots, and poblanos into medium-sized pieces. Mix garlic and 1 pinch salt together in a bowl to make a paste.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Whisk cilantro, olive oil, lime juice, and garlic paste together in a medium bowl. Mix in roasted vegetables. Season with salt and pepper. Refrigerate until ready to serve, at least 30 minutes; serve chilled.'}

📊 Nutrition Facts

Per serving (5 servings total)