Chef Tom Fraker

Grilled Veggie Sweet Salsa

Rated 5.0 stars by 1 users

Cuisine

Mexican

About 4 cups

30 minutes

10 minutes

½ package Melissa’s Veggie Sweet Mini Peppers
1 Melissa’s Perfect Sweet Onion, peeled, sliced ¼ inch thick
3 Roma Tomatoes
1 yellow Crook Neck Squash, ends trimmed, sliced ¼ inch thick lengthwise, or substitute with 5-6 baby sunburst squash.
2 ears sweet corn, husks and silks removed
As needed extra virgin olive oil
Kosher salt & freshly ground pepper, to taste
2 teaspoons granulated garlic
2 Dried Oaxaca Chile, finely ground
½ bunch Melissa’s fresh cilantro, chopped
1 lime

Prepare a hot grill.
Coat the mini peppers, onion, tomatoes, squash and corn with olive oil and season with salt and pepper. Place them on the grill until slightly charred but still crisp.
Remove from the grill, dice them and put them in a mixing bowl. Add the granulated garlic, Oaxaca chile and cilantro to the bowl. Cut the lime in half and squeeze the juice into the bowl.
Mix well. Adjust the seasonings if needed.
Serve with veggie sweet wedges as a healthy alternative to chips.

For veggie sweet wedges, simply slice them in half lengthwise and remove the seeds. Dip into the salsa and enjoy.

Filed in: Cilantro, Grilled Veggie Sweet Salsa, Organic Corn, Organic Limes, Organic Roma Tomatoes, Perfect Sweet Onions, Salsa, Sauces & Seasonings, Tomatoes, Veggie Sweet Mini Peppers