Piquant Roasted Poblano Salsa

From chilipeppermadness.com:

1 pound poblano peppers, stemmed and seeded
1.5 pounds tomatoes, halved (I used Roma tomatoes)
2 ears of corn
1 large red onion, cut in half
1 bunch cilantro, chopped
1 tsp cumin
1 tsp red chili powder
2 tbsp olive oil
Salt and pepper to taste

1.) Preheat oven to 350F.

2.) Set tomatoes and peppers skin side down on a baking sheet. Also add corn and 1/2 red onion. Cook for 30 minutes, checking once or twice.

3.) When finished, remove and let cool. Remove skins from tomatoes and peppers.

4.) Chop tomatoes, peppers, and cooked onion, and cut off corn from cob. Add to a large mixing bowl.

5.) Chop other 1/2 of (raw) onion. Add onion, cilantro, cumin, chili powder, olive oil, and salt & pepper to mixing bowl. Mix well.

6.) Take 1/2 of mixture and blend in a food processor until smooth. Return to the bowl and mix well.

7.) Serve immediately with salted tortilla chips, or cover and refrigerate overnight for flavors to combine.

Serves 6 with 105 calories per serving.