| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Active: | 25 min |
| Yield: | 2 1/2 cups |
| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Active: | 25 min |
| Yield: | 2 1/2 cups |
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
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with foil.
- Add the tomatoes, corn, poblano, onions and garlic cloves to the prepared baking sheet. Toss with the canola oil and sprinkle with salt. Roast for 15 minutes. Remove the garlic, flip the poblano and corn over and continue roasting for another 15 minutes, until charred and the tomatoes have softened and begun to split. Let cool for at least 20 minutes.
- Peel the garlic. Remove the skin and stem from the poblano (remove the seeds, too, for a milder salsa).
- Add the roasted tomatoes, poblano, onions and garlic to a food processor, along with the cilantro, jalapeno, coriander, cumin, 2 tablespoons lime juice and 1/2 teaspoon salt. Process until the mixture is evenly combined but still has some texture (similar to crushed canned tomatoes). Remove to a bowl.
- Cut the corn kernels from the cobs and stir into the salsa. Adjust the seasoning with salt and lime juice.
- Serve at room temperature, or refrigerate until ready to serve (see Cook’s Note). Garnish with cilantro leaves and serve with tortilla chips.
Nutrition Facts
| Serving Size | 1 of 5 servings |
| Calories | 179 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 484 mg |
| Serving Size | 1 of 5 servings |
| Calories | 179 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 484 mg |
Reviews
I followed the recipe without the jalapeño. (I forgot to buy it) and I think it is fantastic. The lime and cilantro freshen it up. I think this salsa will be great with grilled meats. Thank you Valarie.
OMG this is awesome. I could just eat it. Y the spoonful Thanks so much. Wouldn’t change a thing
I made this without the corn because my husband and I aren’t fans of corn in salsa. It was absolutely delicious! Will definitely make again!
This is the best salsa! I don’t care for raw tomatoes or raw onions so roasting them is perfect!
I have made this recipe four times since I saw Valerie make it on her show a few weeks ago!!! It is by far the BEST, MOST DELICIOUS salsa. My daughter and son in law said it tastes exactly like a salsa they had in a Mexican restaurant while on vacation in California. If I could give it 10 stars I would!!
Can you can / preserve this? It is delicious and easy
Best salsa ever! I make it frequently and it always gets rave reviews. Easy to kick up the spice with more jalapeño or chipotle pepper and adobo sauce.
Really good!!
Valerie, I watched you make this on Sunday and I’ve already made it twice since then. Everyone loves it and it’s so dang easy!!!!
Amazing. Save yourself some time and double the recipe. It really is great. Made for a neighborhood get together and it was highly complimented.