Charred Poblano and Corn Salsa

Sweet and robust, what's not to love?

4 large tomatoes or 8 plum, halved (I used 8 Roma tomatoes)

2 poblano peppers

4 cloves garlic

1 onion, finely diced 

2 tsp cumin

Salt and pepper to taste

Juice of half of a lemon

1 cup cilantro

1 can corn (I used fire roasted, you can also use fresh sweet corn)

-Place tomatoes and poblanos on a sheet pan and in oven under the broiler. Broil for 5 minutes, or until the peppers are blistered. 

-Turn tomatoes and poblanos and let blister on the other side, continue to turn until the entire peppers are blistered and slightly charred. The tomatoes may be blistered and charred before the peppers, so go ahead and take those out when done. 

-Remove tomatoes and peppers from the oven and set aside to cool.  Once cool enough to touch, carefully peel blistered skin off peppers.

-Place tomatoes and poblanos in a blender and pulse until roughly chopped, but not pureed.  

-Add blended mixture to a bowl and add the onion, garlic, corn, lemon juice, and cilantro. Mix well. 

-Season with salt and pepper to taste.

-Cool in the fridge and enjoy!