Cucumber, Corn and Tomato Salsa

My co-worker gave me some cucumbers she and her husband had grown in their garden. I wanted to use them right away as they were so fresh. This is a variation on a classic cucumber and tomato salad. I added charred corn for sweetness and smokiness. I also added poblano and jalapeno for spice. 

2 small or 1 medium cucumber, diced
2 ears corn
3 vine tomatoes, diced
1 poblano, diced
1 jalapeno, minced
3 cloves garlic, minced

2 tbls apple cider vinegar
2 tbls olive oil
2 tsps dry dill
1 tsp garam masala
2 tsps salt

I wasn't about to turn on the broiler to cook the corn. It's been in the 90's here. Instead, I used the same technique often used to char bell pepper. Put the shucked ears directly over a gas flame on the stovetop. If you don't have a gas stovetop you can broil them or use an outdoor grill. 

The corn will pop and make a bit of a mess on your cooktop, but it's worth it. 

Char the corn evenly all around. Allow to cool and them cut the kernels off the cob. 

Stir together all i…

Spicy Summer Tomato Dressing

A little bit of heat, a little bit of sweet and some smokey flavor to round it all out. Use on pasta, rice, salad, sandwiches. You could even use it as a hot soup, cold gazpacho, a sauce for lentils or as a dip for chips.

Spicy tomato dressing

16 ounces fresh roma tomatoes roughly chopped into quarters
1 cup fresh celery diced
1/4 white onion roughly chopped
1/4 cup red wine
5 cloves garlic thinly sliced
ribs and flesh from 1/4 jalapeno
ribs and flesh from 1/4 serrano
1/4 cup Balsamic vinaigrette salad dressing
1 chipotle and 2 tsps adobo sauce
1.4 tsp each paprika, basil, rosemary, oregano, salt and pepper

Add tomatoes to a hot skillet over medium high heat. Sprinkle with salt and pepper. Cook for 5 minutes and then lower heat to medium, add half the vinaigrette and continue cooking tomatoes for 5 more minutes. Add 1/2 cup of the celery and continue simmering as juices from tomatoes are released. Keep cooking and stirring over medium heat for 5 more minutes.

Add red wine and raise heat to medium high and simmer until wine is burned off. Add sliced garlic and cook until garlic is fragrant.

Add hot mixture to a blender along with both chilies, remaining vinaigrette, onion, chipotle/sauce, remaining celery and spices. Puree until smooth. Add additional spices to taste.