Grilled Garden Vegetable Salsa

Preheat your grill.
Slice the Walla Walla Onions into ½" slices
Over a high heat, char and blister the tomatillos and tomatoes.
Once they are softened and have some char, remove from the grill and reserve.
Grill the Walla Walla Onion slices to get some char and soften them.
Remove from heat when the onions are softened.
Remove the husks from the corn and roast the corn on the cob over a medium high heat.
The kernels should begin to develop color and soften after a few turns over the heat. Remove from the heat.
Cut the corn kernels from the cob and reserve.
If using fresh hatch chilies, blister over a high heat to roast them.
Remove from the grill and place in a bowl covered with plastic wrap to steam the skin off.
After 15 minutes, peel and seed the roasted hatch chiles.
Dice into ½" pieces to add to the salsa at the end.

Peel the skin off of the tomatoes.
I did this to avoid having any peel pieces in the end salsa.
Chop the Walla Walla Onions into a rough chop about ½" pieces.
In a food processor, add the tomatoes, tomatillos, garlic and chipotle peppers.
Pulse to break them down.
Turn on the food processor and let them puree.
Run for about 30 seconds.
Add the cilantro, lime juice, and salt.
Pulse to combine these ingredients.
Taste and adjust flavor as needed. Ex. more salt, lime or cilantro.
Add the roasted corn and black beans.
Mix to combine into the salsa.
Serve with chips or on your favorite taco or burrito.
Enjoy!