Roasted Cherry and Corn Salsa
This sweet and savory salsa can pair with your favorite tortilla chips, adorn grilled meat, or garnish tacos. Change the heat level by removing the pepper seeds for less heat, or use a hotter variety of pepper for more spice.
Ingredients
1 pint sweet cherries, pitted and halved (can use tart cherries if you prefer)
2 ears corn, husked and cut from cob (about 1 ½ cups corn kernels)
1 pint cherry tomatoes, halved
½ cup onion, small diced
6-8 cloves garlic, minced
1-2 jalapeño or serrano peppers, minced (can seed for less heat)
1 poblano pepper, seeded and diced
3 tablespoons olive oil
½ teaspoon cumin powder
1 cup cilantro, chopped
Zest and juice of 1 lime
1 tablespoon apple cider vinegar
1½ teaspoon sea salt, or to taste
Directions
Preheat oven to 425 F. While the oven preheats, prepare your ingredients.
In a mixing bowl, toss the cherries, corn, tomatoes, onions, garlic and peppers with the olive oil and cumin powder, stirring to coat evenly.
Spread the mixture in an even layer onto a sheet pan, using two pans if one gets too crowded. You want these to roast and brown, not stew.
Place in the oven and let cook for 20-25 minutes, then stir and return to the oven to cook another 20 minutes or so, until the fruits and vegetables have cooked down significantly and have browned on the edges.
Let cool to room temperature.
Return the cooked and cooled mixture to the mixing bowl, and add the cilantro, lime, vinegar and salt. Stir to combine, then taste, adjusting seasoning as necessary.
Serve immediately, or transfer to a glass storage container and refrigerate until ready to use.
Suggestions
This makes a chunky salsa. If you would like to smooth it out a bit, you can transfer the mixture to a blender or food processor and pulse several times to create a thick, dippable salsa. Feel free to puree more until smooth if you prefer a thinner, more pourable texture.
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