Kim's Roasted Veggie Salsa

• 12 plum tomatoes
• 6 ounces frozen corn
• 1 green pepper
• 1 yellow pepper
• 1 red pepper
• 1 cubanelle pepper (for milder salsa) or 1 jalapeno pepper (for hotter salsa)
• 1 carrot
• 1 red onion
• 4 cloves garlic
• 12 cup fresh cilantro
• 1 lime
• 12 ounces tomato puree
• 3 -4 tablespoons extra virgin olive oil
• 12 teaspoon sugar (optional)

1. Preheat oven to 350 degrees.
2. Slice all peppers in quarters and remove seeds.
3. Place on baking sheet.
4. Slice onion in quarters, leaving skin on.
5. Place on baking sheet.
6. Place garlic cloves on baking sheet, leaving skin on.
7. Brush all vegetables on baking sheet with extra virgin olive oil.
8. In small casserole dish, pour 1/2 package of frozen corn and brush with olive oil.
9. Place baking sheet on lower rack of oven and casserole dish on top rack.
10. Bake at 350 degrees for 30 minutes.
11. Then broil for another 5-10 minutes until vegetables start to char on the outside.
12. Remove and let cool.
13. While veggies are roasting, remove seeds and pulp from tomatoes.
14. Dice and place in large bowl.
15. In same bowl, grate carrot.
16. Chop cilantro and add to bowl.
17. Squeeze juice of 1 lime over tomato mixture.
18. Add sugar and mix.
19. When roasted vegetables have cooled, chop and add to tomato mixture, removing skins from garlic and onion.
20. Mix in 3/4 can of tomato puree (give or take, depending on how saucy you prefer your salsa).
21. Serve with tortilla chips immediately or refrigerate and serve chilled.
22. Enjoy!

tomatoes, corn, green pepper, yellow pepper, red pepper, cubanelle pepper, carrot, red onion, garlic, fresh cilantro, lime, tomato puree, sugar

Taken from www.food.com/recipe/kims-roasted-veggie-salsa-92099 (may not work)