Roasted Avocado Salsa

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   1.

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   Preheat broiler.

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   Place avocado halves, corn ears, tomato halves and jalapenos on a large rimmed baking sheet.

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   Broil avocados until browned on top, about 3-5 minutes.

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   Remove avocados from the baking sheet and set them aside.

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   Continue to roast until jalapenos, tomatoes and corn get a slight char on all sides.

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   Remove pan from oven.

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   2.

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   Keeping the skin on, dice the avocado flesh into bite sized pieces.

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    Scoop the diced flesh out of the peels into a medium bowl.

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    Repeat for all the avocados.

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    Cut corn kernels off the cob and add them into the bowl with the avocados.

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    Dice tomato and mince jalapenos and add them as well.

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    3.

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    Add cilantro, pepper and lime juice.

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    Mix until evenly combined.

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    Serve with chips.

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    Enjoy!

No additional tips available.