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.