Recipe By: Scott Lutoka
2 lbs. fresh tomatoes , (about 6 medium or use Roma tomatoes)
2 ears yellow sweet corn
1 Jalapeno Pepper
½ cup cilantro
2 green onions, cut into 2-inch pieces (note: or substitute a sweet yellow onion cut in half and grilled)
4 cloves garlic, peeled
1 chipotle pepper in adobo sauce (note: one EACH…not one can!)
1 4 oz can green chilies
2 Tbsp. lime juice
1 Tbsp. olive oil
¼ teaspoon salt
1 whole avocado, optional halved and grilled, then diced
32 whole tortilla chips
1. Grill tomatoes, corn (in husk), and jalapeno, covered, over medium-hot heat for 8-12 minutes or until skins are blistered and blackened, turning occasionally. Set grilled ears of corn aside. Immediately place tomatoes and Jalapeno in a large bowl; cover (with foil or cloth towel) and let stand for 20 minutes.
2. Peel off and discard charred skins and husks. Discard stem and seeds from the Jalapeno; cut tomatoes into fourths. Set Jalapeno and tomatoes aside. Shuck the corn and remove any corn silk hairs. Cut kernels from cob using paring knife or other suitable de-kerneling tool and set aside.
3. Place the cilantro, onions, and garlic in a food processor; cover and process until blended. Add chipotle pepper, tomatoes, and Jalapeno; cover and pulse until blended. (Note: for medium or hotter salsa, add more chipotle peppers in adobo sauce.)
4. Transfer to a bowl; stir in the chilies, corn, lime juice, oil, and salt. (*Add optional diced Avocado here.)
5. Cover and refrigerate for at least 1 hour before serving.
6. Serve with chips.
7. Note: When cutting hot peppers such as Jalapenos, the wearing of disposable gloves is recommended. Avoid touching your eyes or face after handling hot peppers.