Ingredients
1 poblano pepper, seeded and quartered
3 cups cherry tomatoes, cut in half
10 cloves garlic
1 cup fresh corn kernels
1/2 large onion, cut into chunks
2 - 3 jalapeno peppers, halved
1 Tablespoon olive oil
3 medium tomatoes
3 green onions, green part only, sliced thin
1/2 teaspoon black pepper
1/2 teaspoon cumin
Juice of one lime
Zest on one lime
Instructions
Preheat oven to 375 degrees.
Cover two rimmed baking sheets with aluminum foil.
On one baking sheet, place quartered poblano peppers, garlic cloves, onion, and jalapenos.
On the other baking sheet, place corn and tomatoes.
Drizzle both with olive oil and toss to coat.
Roast for about 35 minutes or until tomatoes have shriveled and softened and peppers are browned.
Place poblano pepper, garlic, onion and jalapeno in bowl. Pulse with emersion blender. Add roasted tomatoes and corn.
Chop three medium tomatoes and add to mixture. Add sliced green onion tops. Stir to combine,
Add spices, lime juice and lime zest.
Serve with tortilla chips. Best served at room temperature.
This recipe was adapted from Relish.com.