Roasted Corn Poblano Salsa

This recipe, from Treena Moreno of Mayan Summer in St. Augustine, Florida, won first place in the 2017 el Restaurante Sassiest Salsa Contest sponsored by Mama Linda Tomatoes!

3 fresh ears of corn

4 poblano chiles

1 small Vidalia onion

1 28-oz can ground tomatoes

1 T chopped cilantro

1 jalapeño, seeds removed, minced

1 garlic clove

2 T olive oil

2 sprigs fresh thyme

1 bay leaf

1/2 t ground cumin

1 t salt

1/4 c fresh lime juice

Char poblanos, peel, remove seeds and chop to a 1/4" dice. Shuck the corn and grill ears over charcoal or under broiler. When cool enough to handle, remove the kernels. Peel and chop onion to 1/8" dice. In a small skillet, heat oil on medium low heat along with the whole garlic clove, bay leaf and thyme sprigs for about five minutes. Discard the bay leaf and thyme. Smash the softened and browned garlic in the oil. In a bowl combine all the ingredients. Adjust seasoning and let the flavors blend for an hour.