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1
Set barbecue to med heat or 325 degrees.
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2
4-5 ears of corn, roasted on the BBQ in the husk (so it doesn't burn) soak the corn in water for about 20 minutes before cooking.
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3
This will help the leaves not burn and ensure the corn steams inside the husk.
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4
Roast about 20-25 min, turning every 5-7 minute.
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5
1 Pasilla chile, 1 bell pepper and 4-5 jalapenos (I cut all of the peppers in half and removed the seeds before roasting).
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6
Blister the skin (3-5 min) and turn over; grill until starting to soften on the flesh side (3-4 min).
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7
3-4 small- med size tomatoes, I used romas.
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8
Cut in half and grill same as peppers, don't blister, just grill until skin starts to brown (2-3 min) otherwise they'll get too mushy.Grill flesh side down for 1-2 minutes.
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9
3 green onion stocks (grilling green onions are better with a larger bulb, I used the small ones since the large ones looked bad.)
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10
grill on the top shelf of the BBQ until they just start to brown and wilt (2-3 min).
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11
1 bunch of cilantro washed and finely chopped.
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12
Let the veggies cool, peel the blistered skin off the peppers carefully.
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13
Gently remove the seeds from the tomatoes.
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14
Remove the husks and silk from the corn.
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15
Finely dice the hot spicy peppers and dice all the rest of the veggies.
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16
Carefully toss together with the juice of one lemon, salt and pepper (to taste).
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17
You can also add garlic (fresh or powder), white wine or rice vinegar (for a little smack), and diced avocado (add the avocado right before serving).
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18
I didn't add any of these this time, nut really like it with a little vinegar and avocado, I didn't want it to be overpowering.
