This salsa takes a little longer to prepare- as you have to roast the veggies, let them cool down prior to eating but it is definitely worth the effort.
Toss the sliced cherry tomatoes, corn, bell peppers, garlic and jalapeños in the olive oil. Sprinkle with salt and pepper.
Spread the veggies on a parchment paper lined baking sheet and place in the oven for 35 minutes or until roasted to your liking.
Let the veggies cool on the baking sheet.
Scoop up the parchment paper and veggies- retaining the liquid extracted while cooking and pour it all into a medium bowl. Add lime juice, zest, raw tomatoes, avocado and season to your liking. Mix well and serve.
Notes
You can add additional seasoning as you like: cumin, chilli powder, red pepper flakes etc.