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1
Preheat broiler and set rack 4 inches below.
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2
If your broiler and oven are separate, also preheat the oven to 425 degrees.
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3
Line 2 baking sheets with foil.
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4
Place tomatoes and jalapenos on one of the baking sheets and set under broiler, about 4 inches from heat.
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5
Broil for about 6 minutes, until skins are charred and blackened in spots.
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6
Using tongs, flip over tomatoes and jalapeno and continue to broil for another 6 minutes.
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7
The tomatoes and chiles should be softened and cooked through as well as charred.
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8
Tip tomatoes and chiles, along with any juices in the pan, into a bowl and allow to cool.
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9
Place corn on baking sheet and set under the broiler.
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10
Broil until you hear the kernels beginning to pop, 2 to 4 minutes.
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11
Corn should be nicely browned on one side.
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12
Flip over and broil for 2 minutes, or until you hear popping, on the other side.
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13
Remove from heat, allow to cool, then cut kernels from cob and set aside.
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14
If using the same oven to roast the onions, turn heat down to 425 degrees.
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15
Break up onions into rings and place on baking sheet in a single layer.
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16
Add garlic and place in oven.
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17
Roast, stirring every 5 minutes, until onions have softened and are lightly browned and charred on edges and garlic is soft and browned in spots, about 15 minutes.
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18
If some of the smaller pieces of onion begin to char more quickly than others, remove them sooner.
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19
Stem jalapenos and place with onions and garlic in a food processor fitted with the bowl as necessary.
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20
Transfer to a large bowl.
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21
When tomatoes are cool enough to handle, core and discard skins (hold over bowl to catch juices).
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22
Place in food processor with juice and pulse to a coarse puree.
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23
Add to bowl with chopped onions, garlic and jalapeno.
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24
Add the vinegar, season generously with salt (Rick Bayless recommends a generous teaspoon), and stir in the cilantro and corn.
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25
If desired, thin out with water.
