Charred Tomato and Corn Salsa

• 4 Each-Roma Tomatoes-halved, tosses in oil and seasoned with spice mix
• 2 Cob-Corn-par boiled, seasoned and oiled
• 1/4 Cup-Red Onion-about 1 thick sliced piece of a medium onion, lightly oil and seasoned
• 1-2 Each-Jalapeno- deseed, small diced, plus extra thin sliced for garnish
• 1 Each-Lime-juice of
• 1/4 Cup-Cilantro-leaves only loose pack measurement
• To Taste-Kosher Salt/Black Pepper

Directions

1. Preheat grill to medium high heat for direct heat grilling.
2. Place the onion on the grill, do not move until charred.
3. Place corn on grill and turn to char on all sides, remove and allow to cool.
4. Place tomatoes cut side down on grill and slightly charred.
5. Flip, grill for about 45 seconds and remove from the grill.
6. Rough chop onions and tomatoes and place in a food processor.
7. Cut corn of cob and set aside
8. To a food processor add the jalapeno, lime juice, cilantro and a pinch of salt and pepper.
9. Pulse to a rough consistency, place in a bowl with corn and stir to combine.
10. Taste, re-season if necessary and serve with fried tortilla chips.