The perfect combination of sweet and spicy…

White Girl Salsa. Yeah, you read that right. And if you can’t find humor in the name, then I feel bad for you. I have a Hispanic co-worker who always playfully gives me a hard time about my salsa… white girl salsa, he says. Not enough heat and not enough cilantro. He has a salsa recipe that has quite a bit of kick to it… at least for a white girl like me haha. So anyways, I decided to run with it, and my hubby came up with the slogan: “The perfect combination of sweet and spicy.” Guess that’s what he thinks of me LOL

Ingredients

Olive oil
15 garden fresh tomatoes (store bought are also fine)
4 green onions
1 large red onion
1 large yellow onion
3 ears of corn
2 jalapenos, finely diced
1 hot pepper, finely diced (you choose your pepper, depending on how hot you like it)
1/2 bunch of cilantro (or more)
3 cloves garlic, minced
1 15oz can black beans
1 7oz can diced green chilies
1 6oz can tomato paste
1 14.5oz can fire roasted tomatoes (or roast your own!)
Juice from 1 lime
1 tablespoon honey
1 tablespoon cumin
2 teaspoons onion salt
Salt and pepper, to taste

Instructions

Take your tomatoes (I use tomatoes fresh from our garden because they are SO much better tasting than store bought. But store bought ones are also okay), cut the tops off, and cut them in half. Throw them in a blender, along with the cilantro and green onions.

Puree the mixture and then dump into a large bowl. You will most likely have to puree your tomato mixture in batches, unless you have some crazy super-sized blender.

PS: ignore my husband’s dirty finger nails…

Once you have your tomato-cilantro-green onion mixture blended, take your red onion, yellow onion, ears of corn, and bell peppers. Remove papery skins from onions and cut in half. Cut tops off of bell peppers, remove seeds, and slice into quarters. Husk your ears of corn. Brush veggies with olive oil. (Not pictured: corn)

Get your grill nice and hot. Sear your veggies for about 3 minutes on each side, or until you have some nice char marks. Then transfer back to plate using tongs. Turn off grill.

Let your ears of corn cool, then cut kernels off and set aside (you can also use a 15oz can of whole kernel sweet corn instead).

Dump your beautifully charred onions and bell peppers into the blender. Pulse them so they’re finely chopped, but not to the point of being pureed.

Add your onion and bell pepper mixture to your tomato mixture. It’s going to be kind of ugly-pukey looking… but I promise it’s going to taste wonderful, and once you stir everything in, it will be back to looking colorful and pretty.

Now you get to toss in everything else. Add your corn, black beans, green chilies, diced jalapeno, diced hot pepper, minced garlic, tomato paste, fire roasted diced tomatoes, honey, lime juice, cumin, onion salt, salt and pepper.