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Roasted Corn and Pepper Salsa

Roasted Corn and Pepper Salsa Recipe

  • 6 ears corn
  • 2 tbsp (25 mL) olive oil, divided
  • 1 lb (500 g) Roma tomatoes (7 to 9 tomatoes)
  • 12 oz (375 g) New Mexico or Anaheim chiles (10 to 12 chiles)
  • 1 onion, cut into quarters
  • ¼ cup (50 mL) cider vinegar
  • 1 tsp (5 mL) granulated sugar
  • ½ tsp (2 mL) dried oregano leaves
  • ¼ tsp (1 mL) salt
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 108kcal (5%)
Total Fat 3g (4%)
Saturated Fat 0g (2%)
Cholesterol 0mg (0%)
Total Carbohydrate 21g
Dietary Fiber 6g
Sugars 11g
Protein 3g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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