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Roasted Corn Habanero Salsa

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.


  • 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.

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