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Fresh Green Tomato, Charred Corn, and Basil Salsa [Vegan]

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For game nights or house parties, this salsa will help kick up your party a notch. The smoky taste of charred corn with fresh green tomatoes and a hint of basil will send your taste buds flying.

Fresh Green Tomato, Charred Corn, and Basil Salsa [Vegan]

This Recipe is :

Vegan

Ingredients

  • 2 ears fresh corn, husks and silks completely removed
  • olive oil
  • 1 medium-large green tomato, cored and cut into 1/4-inch dice
  • 13 to 1/2 cup finely diced red onion
  • 1/2 to 1 jalapeno pepper, stemmed, cored, seeded, and very finely diced
  • 2 garlic cloves, minced
  • 2 generous tablespoons minced basil
  • 1-2 teaspoons olive oil
  • 1 teaspoon balsamic vinegar
  • Sea salt and freshly ground black pepper to taste

Preparation

  1. Preheat broiler.
  2. Rub the corn lightly with olive oil and place the pan on the top oven rack.
  3. Watching carefully–though this will take quite a few minutes–char the corn lightly, turning it one or two times.  (I even shut the oven door, despite using the broiler, to reduce the cooking time.)
  4. Remove the corn from the oven, cool, and cut the kernels off the cob into a medium bowl.
  5. Add the remaining ingredients, toss lightly to combine, and adjust the seasoning as necessary.
  6. Serve with chips, pita wedges, as a bruschetta topping, or spooned over pan-sauteed or grilled mini tofu or seitan squares.

Notes

In the summer since corn is so very sweet, you might want to add a little additional salt, balsamic vinegar, or even a little squirt of lemon juice to balance the flavors.

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AUTHOR & RECIPE DETAILS


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Betsy DiJulio, a vegan blogger, freelance writer, and food stylist, Betsy DiJulio is the author of The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes (Vegan Heritage Press, 2011) and writes the “Green Scene” column for Hampton Roads Magazine, among other regional and national freelance gigs. A lifetime cooking enthusiast, Betsy has worked as a caterer, taught private cooking classes, and won national recipe competitions. See Betsy’s website at The Blooming Platter.


 

 

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