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.