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.

Roasted Pepper and Tomato Salsa
Photo by Matt Armendariz


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


  1. Preheat oven to 375F.
  2. 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.
  3. 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).


Get every new post delivered to your Inbox.

Join 278 other followers