roasted tomato and corn salsa with charred poblano peppers (perfect for tacos!)

My produce box came with two surprises this week: four poblano peppers and two heads of bok choy. While I haven't quite figured out what to do with the bok choy yet (stir fry maybe later this week?), I immediately knew what I was going to do with the peppers. After a quick search on the internet for a poblano salsa recipe, I didn't find what my mouth was craving, so I set out to make my own – which turned out to be a mix of roasted poblanos and Roma tomatoes, along with corn, onion and more. I made it Sunday night (giving the flavors time to marry and to save in the post-work dinner effort later in the week) and plan to serve it on top of pork tenderloin tacos, using the second pork tenderloin and the same seasoning as shown in this meal, Mexican-spice Rubbed Pork Tenderloin.

 Roasted Tomato and Corn Salsa with Charred Poblano Peppers

• 4 poblano peppers, quartered lengthwise and seeded
• 6 Roma tomatoes, quartered
• 1/2 - 3/4 c corn kernels
• 3/4 yellow onion, diced
• 1/3 c cilantro, chopped
• 1-2 limes, juiced
• Olive oil
• Salt and pepper

1. Preheat your oven to 450 degrees. Coat the tomatoes and pepper with olive oil and salt and pepper, making sure that peppers remain skin-side up. Roast peppers for ~10 minutes, until the skin is blistered (like in the photo, above), and the tomatoes ~15 minutes, until withered and soft. Set aside to cool. When cooled, peel the skin off of the peppers slowly (it should peel off in one or two pieces).
2. In a large bowl, toss together the onions, corn, cilantro, and salt and pepper. Chop the cooled tomatoes and peppers and add them to the bowl. Top with lime juice; stir. Serve with chips or on other delicacies, like Mexican-spice Rubbed Pork Tenderloin tacos. :)