This recipe won first place in the 2016 el Restaurante Sassiest Salsa Contest, sponsored by Mama Linda Tomato Products.
From Faye Greenberg Chef/Consultant, LYFE Kitchen, Mi Pueblo, San Jose, California
1 #10 can diced tomatoes, fire roasted
1 red onion, diced 1/8"
4 cloves garlic, peeled and minced
1 bunch fresh cilantro, washed and chopped
1 t. sea salt
3 limes, juiced
1 cup roasted corn
3 fresh jalapeños (2 roasted, 1 raw), seeded and diced
Open can of diced tomatoes; drain and place on sheet pan, then toss with 1 cup of corn. Roast in oven at 400° F for 8 to 10 minutes until char is achieved (can also be charred with a broiler or salamander).
In a large bowl, place charred tomatoes and corn, diced red onion, minced garlic, chopped cilantro, lime juice and salt; gently toss to mix. Serve chilled.
Note: For a smoother texture, follow above steps to make salsa, but set corn aside and purée salsa using a blender or hand-held mixer until smooth, then fold in roasted corn at the end.