Roasted Corn-Habanero Salsa - Recipe

🧂 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

Instructions

• 1 Preheat oven to 425 degrees.
• 2 Remove the stems from habaneros and jalapenos. Slice in half lengthwise. Place
  on a lightly oiled baking sheet skin side up.
• 3 Peel and clean the tomatillos. Slice in half lengthwise. Place on the baking
  sheet skin side up.
• 4 Slice tomato in half and place on baking sheet skin side up.
• 5 Add garlic to baking sheet.
• 6 Peel onion and slice in half. Set on baking sheet.
• 7 Bake 15-20 minutes or until pepper skins begin to char.
• 8 Remove from heat.
• 9 Peel skins from tomatillos, tomato and jalapeno peppers.
• 10 Transfer all roasted ingredients to a food processor.
• 11 Heat a sauté pan to medium heat.
• 12 Add corn and pan roast until golden about 8-10 minutes.
• 13 Transfer to food processor.
• 14 To food processor add cilantro, lime juice and salt.
• 15 Process until smooth.
• 16 Transfer to a bowl and cover. Refrigerate about 4 hours to allow flavors to
  mingle, or overnight to a deeper flavor.

Nutrition Info