You are here: Home » Recipes » Roasted Pepper and Tomato Salsa Roasted Pepper and Tomato Salsa Recipe by Our Cookbook Collection Yield 3 cups By roasting your peppers and tomatoes first, you give the salsa a standout smoky flavor that goes beyond simple diced tomatoes. Photo by Matt Armendariz PrintEmail Ingredients 1 poblano pepper3 cups cherry tomatoes, cut into halves5 to 10 garlic cloves, chopped1 cup fresh or frozen corn kernels1 tablespoon olive oil2 medium tomatoes, diced1 jalapeno pepper, stemmed, seeded and finely diced1 tablespoon chopped fresh cilantro3 green onions, thinly sliced, green part only1/2 teaspoon freshly ground black pepper1/2 teaspoon ground cumin Finely grated rind of 1 lime Juice of 1 lime Instructions 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).