Roasted Corn and Habanero Salsa Verde

Roasted Corn and Habanero Salsa Verde

The combination of roasted corn kernels, tangy tomatillos and fiery habanero peppers mingle to achieve a salsa with a depth of flavor. Leave it covered in the refrigerator overnight to allow the flavors to develop even further, and enjoy.

Ingredients

• 2 habanero peppers
• 3 jalapeno peppers
• 3 tomatillo peppers
• 1 large tomato
• 1 medium white onion
• 6 garlic cloves, peeled
• Corn from 3 ears
• 1 tablespoon olive oil
• 3 tablespoons chopped cilantro
• Juice from 1 lime
• Salt to taste

Cooking Directions

• Preheat oven to 425 degrees.
• Remove the stems from habaneros and jalapenos. Slice in half lengthwise. Place on a lightly oiled baking sheet skin side up.
• Peel and clean the tomatillos. Slick in half lengthwise. Place on the baking sheet skin side up.
• Slice tomato in half and place on baking sheet skin side up.
• Add garlic to baking sheet.
• Peel onion and slice in half. Set on baking sheet.
• Bake 15-20 minutes or until pepper skins begin to char.
• Remove from heat.
• Peel skins from tomatillos, tomato and jalapeno peppers.
• Transfer all roasted ingredients to a food processor.
• Heat a sauté pan to medium heat.
• Add corn and pan roast until golden about 8-10 minutes.
• Transfer to food processor.
• To food processor add cilantro, lime juice and salt.
• Process until smooth.
• Transfer to a bowl and cover. Refrigerate about 4 hours to allow flavors to mingle, or overnight to a deeper flavor.

---

More Habanero Pepper Recipes