Roasted Veggie Salsa

Step 1
Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Step 2
Place poblano peppers, corn, onion, carrot, and garlic on the preheated grill. Roast for 2 to 3 minutes and remove garlic and onion. Continue roasting poblano pepper, corn, and carrot until you get a nice, even char, 3 to 4 minutes more.

Step 3
Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins and seeds.

Step 4
Cut kernels off of corn cob. Dice onions, carrots, and poblanos into medium-sized pieces. Mix garlic and 1 pinch salt together in a bowl to make a paste.

Step 5
Whisk cilantro, olive oil, lime juice, and garlic paste together in a medium bowl. Mix in roasted vegetables. Season with salt and pepper. Refrigerate until ready to serve, at least 30 minutes; serve chilled.