Broil the vegetables:

Preheat broiler and set rack 4 inches below. Line a large or two smaller 2 baking sheets with foil, turning up the sides.

Add, in rows, keeping them separate, the corn (which will need space to turn and mix), tomatoes, jalapeno, onion (cut side down), and garlic.

Tend the roasting process. Watch the coloring – the timing is an estimate.

• Place baking sheet under broiler for about 3 to 4 minutes. Remove and stir corn, which should picking up some nice browning on the top side.
• Place baking sheet back in oven for two to three more minutes, then remove the baking sheet, scoop off the corn into a medium-large bowl, remove the garlic cloves, and set aside.
• Turn the tomatoes, jalapenos, and onions as they pick up a little charring and blistering, place back under the broiler for another four to six minutes, turning as necessary, until nicely charred and blackened in spots.
• Add the tomatoes and jalapenos along with any juices in the sheet pan into another bowl, cover with plastic wrap and allow to cool. Set the onion aside for now.

Prepare the vegetables:

Working over a bowl to catch any juices stem jalapeños, remove seeds and charred skin. Remove skins, core and deseed tomatoes. Remove the skins from the onion. Either in a food processor or by hand, cut or pulse the jalapenos, tomatoes, and onion. Add to the bowl with the corn, along with the reserved juices. Add in the black beans.

Make the dressing:

Peel and finely mince the garlic and add to a jar or small bowl. Add the vinegar, the juice & zest of the lime, olive oil, optional pinch of sugar, salt and pepper, and desired 1/4 teaspoon chile pequin, red pepper flakes, or cayenne to taste.

Mix or shake. Pour over vegetables, stir, taste and adjust any seasonings.

Garnish:

Garnish with or mix in the desired amount of cilantro before serving.

Best if salsa sits for about 30 minutes before serving; serve at room temperature or chilled. Keeps several days in the fridge or may be frozen (without cilantro.)