Roasted Tomato and Corn Pico de Gallo

A while ago on foodgawker.com I found a recipe that claimed to be the best salsa ever. I obviously had to tried it, because I eat salsa by the spoonful. It called for roasting the tomatoes, onions, and garlic before using a food processor to make smooth. Well turns out they lied. Roasted garlic is amazing, just not in a salsa. Roasted onions are amazing, but made the salsa really sweet. Roasted Tomatoes were delicious, no complaints there. But I love a nice chunky salsa. You know, the kind that breaks chips. My mom makes a killer "salsa" which is really pico de gallo. (P.S. direct translation of pico de gallo = beak of rooster. Unless my Spanish has failed me)  So I combined her recipe with some roasted tomatoes to create what I think is the best salsa ever. 

Roasted Tomato and Corn Pico de Gallo
5 Plum or 
Roma tomatoes
1/2 onion
2 cloves garlic
3/4 cup frozen white corn
1/2 cup packed cilantro
1/2 teaspoon cumin
cayenne pepper
1 teaspoon chili powder
1/8 teaspoon dried oregano 
Salt and pepper to taste

Oscar checking out the goods :)
Preheat oven to 400 degrees. Take 2 tomatoes and cut in half length wise. Place on a baking sheet, cut side up and place in oven 15-20 minutes, or untill cooked through and beginning to char. Remove from oven and let cool.

 Place cooled roasted tomatoes in a food processor or blender and pulse until almost smooth.

Dice remaining tomatoes and add to large bowl. Dice onion and mince garlic and add to bowl. Add thawed corn and stir to combine. 

Chop cilantro and add to bowl, stirring to combine.

Season with cumin, cayenne pepper, chili powder, and salt and pepper to taste.

You can devour right away, but it is more delicious if you let rest in the refrigerator for a few hours. Enjoy with your favorite crackers or chips!

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