Roasted Tomato and Corn Salsa Recipe | Valerie Bertinelli
This Roasted Tomato and Corn Salsa recipe is tender, juicy, and full of bold flavor. A weeknight dinner the whole family will love. Get the recipe now.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodnetwork.com.
Cooking tools:
- Oven
- Baking sheet
- Aluminum foil
- Food processor
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
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
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