Roasted Corn Habanero Salsa

Roasted Corn Habanero Salsa

Roasted corn adds a depth of sweet flavor you won't get with any other ingredient, which makes for a very satisfying habanero salsa. Be sure to pan roast the corn to a golden yellow to achieve the most flavorful results, and don't skimp on the habanero peppers.

Ingredients

• 2 large tomatoes
• 1 jalapeno pepper
• 2 habanero peppers
• 1 large red bell pepper
• 4 cloves of garlic, peeled
• Corn from 2 ears
• ½ cup chopped cilantro
• Juice from 1 lime
• 1 tablespoon olive oil
• Salt to taste

Cooking Directions

• Preheat oven to 425 degrees
• Slice tomatoes in half and set them onto a lightly oiled baking sheet, skin sides up.
• Remove stems from habanero and jalapeno peppers. Slice in half and set onto baking sheet, skin side up.
• Remove stem and de-seed bell pepper. Slice into quarters and place on baking sheet.
• Add garlic to baking sheet.
• Bake 15-20 minutes or until pepper skins are nicely charred.
• Remove from heat.
• Peal skins from tomatoes, jalapenos and bell peppers, then transfer to a food processor along with habaneros and garlic.
• Heat a sauté pan to medium heat and add 1 tablespoon olive oil.
• 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.

---

More Habanero Pepper Recipes