Mike's Piquant Roasted Poblano Salsa

This is a family sized salsa recipe that focuses on the wonderful poblano pepper, which is roasted along with tomatoes and corn, then seasoned to perfection. It is not a spicy salsa recipe, but it does have plenty of flavor. Serve with thick corn chips, and if you have any leftovers, you can serve it over the top of a spicy frittata like we did. Delicious.

Ingredients

• 1 pound poblano peppers, stemmed and seeded
• 1.5 pounds tomatoes, halved and seeded
• Corn from 2 ears
• 1 large red onion, chopped
• 1 bunch cilantro, coarsely chopped
• 1 teaspoon cumin
• 1 teaspoon red chili powder
• 4 tablespoons olive oil
• Salt and pepper to taste

Cooking Directions

1. Preheat oven to 350 degrees.
2. Set poblanos and tomatoes on a baking sheet, skin sides up, and bake for 20-30 minutes. Remove and cool slightly.
3. Remove skins from tomatoes and set peppers into a sealed baggie to steam for 5-10 minutes. This will allow skins to loosen. Remove skins.
4. Chop tomatoes and peppers and add to a large mixing bowl.
5. Heat a pan to medium heat and add corn with 1 tablespoon olive oil. Pan roast 15 minutes, or until corn is golden and just begins to brown. Cool slightly and add to mixing bowl.
6. Add remaining ingredients and hand mix with a spoon.
7. Transfer about half of the salsa to a food processor or blender and process until smooth. Return to mixing bowl.
8. Hand mix, then cover and refrigerate overnight for flavors to combine.
9. Serve!

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