Roasted Pepper and Tomato Salsa
- Yield 3 cups
By roasting your peppers and tomatoes first, you give the salsa a standout smoky flavor that goes beyond simple diced tomatoes.
- 1 poblano pepper
- 3 cups cherry tomatoes, cut into halves
- 5 to 10 garlic cloves, chopped
- 1 cup fresh or frozen corn kernels
- 1 tablespoon olive oil
- 2 medium tomatoes, diced
- 1 jalapeno pepper, stemmed, seeded and finely diced
- 1 tablespoon chopped fresh cilantro
- 3 green onions, thinly sliced, green part only
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cumin
- Finely grated rind of 1 lime
- Juice of 1 lime
- Preheat oven to 375F.
- Place poblano, cherry tomatoes, garlic and corn in a baking pan. Drizzle with olive oil and toss. Bake until pepper and tomatoes have shriveled and softened and garlic and corn have turned light brown, about 35 minutes.
- Transfer vegetables and any juices to a serving bowl. Add remaining ingredients and mix well. Makes 3 cups.
Reprinted with permission from Jessica Goldman Foung’s Sodium Girl’s Limitless Low-Sodium (Houghton Mifflin Harcourt, 2013).