Roasted Pepper and Tomato Salsa

Roasted Pepper and Tomato Salsa
Photo by Matt Armendariz
  • Yield: 3 cups


1 poblano pepper
3cups cherry tomatoes, cut into halves
5 to 10 garlic cloves, chopped
1cup fresh or frozen corn kernels
1tablespoon olive oil
2medium tomatoes, diced
1 jalapeno pepper, stemmed, seeded and finely diced
1tablespoon chopped fresh cilantro
3 green onions, thinly sliced, green part only
1/2teaspoon freshly ground black pepper
1/2teaspoon 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).

Nutritional Info *per serving

  • Calories 42
  • Fat 1.5g
  • Cholesterol 0mg
  • Sodium 7mg
  • Carbohydrate 7g
  • Protein 1/5