Smoky Garden Salsa with Charred Corn and Poblano
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Salsa is one of those magical garden recipes that brings everyone to the table. I started making this smoky version when we had a bumper crop of tomatoes and poblanos one summer, and I’ve never looked back. The secret is charring the veggies—especially the corn and peppers—until they’re just a little blackened. It adds a rustic, fire-kissed flavor that’s a million times better than anything from a jar.
This garden salsa is bold, fresh, and a little unexpected thanks to the roasted corn. It’s my go-to for everything from taco night to potluck dips and makes the whole kitchen smell like summer.
📌 Why You’ll Love This Recipe
🌽 Bursting with roasted garden flavor
🔥 Mild heat with smoky depth from charred poblanos
🥣 Great for batch prep, canning, or freezing
🌿 Naturally gluten-free, vegan, and low-cal
⏱️ Ready in under 30 minutes
📌 Quick Reference Section
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4–6 cups
Dietary Info: Gluten-Free, Vegan
Key Ingredients at a Glance:
Tomatoes, corn, poblano peppers, onion, cilantro, lime
📌 Ingredients List
5–6 ripe tomatoes (Roma or heirloom), halved
2 ears fresh corn, husked
2 poblano peppers
½ red onion, peeled and halved
2 cloves garlic, unpeeled
½ cup fresh cilantro, chopped
1–2 tablespoons fresh lime juice
Salt, to taste
Optional Add-ins & Substitutions:
Use jalapeño for more heat
Add smoked paprika for extra depth
Swap lime for lemon in a pinch
Roast veggies in the oven or grill
📌 Step-by-Step Cooking Instructions
- Char the Veggies
Preheat a grill or cast-iron skillet. Grill tomatoes (cut side down), corn, poblanos, onion, and garlic until blackened in spots—about 10 minutes total. Rotate as needed. Let cool slightly.
- Prep for Blending
Peel garlic and roughly chop all the roasted vegetables. For less heat, remove poblano seeds. Cut corn off the cob. - Blend the Salsa
In a food processor, pulse the tomatoes, peppers, onion, garlic, lime juice, and cilantro until chunky or smooth—your choice. Stir in the corn kernels. Season with salt to taste. - Chill & Serve
Let sit for at least 15 minutes before serving, or chill for deeper flavor. The salsa gets better overnight!
📌 Serving & Pairing Ideas
Serve with tortilla chips, tacos, or grilled meats
Layer into burrito bowls or use as a burger topping
Spoon over scrambled eggs or avocado toast
📌 Storage & Make-Ahead Tips
Fridge: Store in an airtight container for up to 5 days
Freezer: Freeze in jars or bags for up to 3 months
Canning: Safe for water bath canning if pH tested and adapted
📌 Final Thoughts
There’s nothing quite like smoky salsa made from your own garden harvest. 🌿 Tag your roasted creations with #SouthernSoilSunshine and share your best chip pairings or spice upgrades!
Looking for more garden dip inspiration? Try our Garden Herb Hummus or Pickled Cucumbers and Peppers!
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