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Roasted Corn and Habanero Salsa Verde

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.


  • 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.

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