Roasted Farmstand Salsa

• 3–4 tomatoes
• 1 Anaheim pepper
• 1 jalapeño
• ½ serrano pepper, optional for extra heat
• ½ onion
• 2 garlic cloves
• Juice of 1 lime
• ½ tsp salt
• 1 ear corn, grilled or roasted

1. Broil tomatoes, peppers, onion and garlic until blistered and lightly charred.
2. Let cool slightly, then pulse in a blender with lime juice and salt.
3. Cut the corn from the cob and stir it into the salsa.

Heat note: the serrano is optional. Leave it out for a milder salsa.