Roasted Tomato and Corn Salsa Recipe | Valerie Bertinelli | Food Network

Ingredients

• 4 vine-ripe tomatoes (about 1 1/4 pounds)
• 2 ears yellow corn, husked, silks removed
• 1 poblano pepper
• 1/2 large yellow onion, quartered
• 3 cloves garlic, unpeeled
• 2 tablespoons canola oil
• Kosher salt
• 1/2 cup cilantro leaves, plus leaves for garnish (about 1/2 bunch)
• 1/4 jalapeno, seeded
• 1/2 teaspoon coriander
• 1/2 teaspoon cumin
• 2 to 3 tablespoons lime juice
• Lightly salted tortilla chips, for serving