Grilled Salsa

Ingredients

• 2  ears corn fresh
• 0.3 cup cilantro leaves fresh loosely packed
• 1 small garlic clove quartered
• 2 tablespoons juice of lime fresh
• 30 servings fried pork rinds 
• 1.5 teaspoons salt 
• 1 small onion sweet cut into 1/4-inch-thick slices
• 2 lb tomatoes halved

Equipment

• food processor
• bowl
• grill

Directions

1. Preheat grill to 350 to 400 (medium-high) heat. Coat corn, jalapeo pepper, onion, and cut sides of tomatoes lightly with cooking spray. Grill corn and onion, covered with grill lid, 15 minutes or until golden brown, turning occasionally. At the same time, grill tomatoes and jalapeo pepper, covered with grill lid, 8 minutes or until grill marks appear, turning occasionally.
2. Remove all from grill, and cool 15 minutes.
3. Cut corn kernels from cobs; discard cobs. Coarsely chop onion.
4. Pulse garlic and next 2 ingredients in a food processor until finely chopped.
5. Add grilled tomatoes, onion, and jalapeo pepper to food processor, in batches, and pulse each batch until well blended.
6. Transfer to a large bowl. Stir in salt and corn.
7. Serve with pork rinds.