4 mexican roasted vegetable salad Recipes

ripe tomatoes (4 medium to large), frozen corn kernels, red onion (use the whole onion if flavor is very mild), cucumbers, peeled and halved lengthwise, salt & freshly ground black pepper, lime , juice of, garlic clove, minced, jalapeno peppers, seeded and minced, pureed chipotle chile, chopped cilantro, roasted red peppers, peeled and cut into 1/8-inch-wide strips (for garnish ) (optional)

chopped green chilies, roasted pepitas (pumpkin or squash seeds), garlic clove, peeled, ground black pepper, salt, olive oil, fresh lime juice, grated cotija cheese (see note *), fresh cilantro, stemmed, mayonnaise, water, corn tortillas, vegetable oil, head romaine lettuce, rinsed and spun dry, crumbled cotija cheese, roasted red pepper , cut into 2 halves, then into thin strips, pepitas (roasted pumpkin or squash seeds)

extra virgin olive oil, vegetable oil, garlic, chopped onion, finely chopped, cider vinegar, salt, sugar, mexican oregano (see note ), fresh ground black pepper , to taste, green chilies, mild ,roasted (any combo of your choice of anaheim, new mexico or poblanos), red bell pepper , roasted, green bell pepper , roasted, yellow bell pepper , roasted, cotija cheese or aged monterey jack cheese, crumbled or shredded,to taste (see note), romaine lettuce or other sturdy lettuce leaf (to garnish)