Roasted Tomato, Corn & Pepita Salsa
I love making this roasted tomato corn salsa at home!! It's so easy, super flavorful and comes together fast if you have some garden veggies on hand. Serve with salty chips for the best snack ever!
Ingredients
- 3 cups cherry tomatoes, halved
- 1 small sweet onion, cut into chunks
- 1 to 2 jalapeno peppers, seeds removed (or leave in for heat!)
- 2 garlic cloves
- 3 tablespoons olive oil
- kosher salt and pepper
- 1 cup corn, cut straight from the cob
- ½ cup chopped fresh cilantro
- ⅓ cup roasted, salted pepitas
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon sugar
- tortilla chips, for serving
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Place the tomatoes, onions, peppers and garlic on the baking sheet. Drizzle with 2 tablespoons of the olive oil. Sprinkle all over with salt and pepper. Roast for 25 to 30 minutes, until the tomatoes are bursting and the veggies are starting to caramelize.
- While the veggies are roasting, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Once hot, add the corn. Cook and toss until the corn is caramelized and golden. Remove the pan from the heat.
- Once finished, let cool slightly.
- Transfer the veggies to a food processor. Pulse a few times to break everything up. Add in the cilantro, pepitas, lime juice and sugar. Blend until pureed.
- Taste and season the salsa more as needed with an additional pinch of salt or sugar (or both!). Blend once or twice more.
- Pour the salsa into a bowl and stir in the corn. Serve with chips!
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!