Pepper and Corn Salsa

  • Servings: MAKES ABOUT 2 3/4 CUPS

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  • 2 large red bell peppers
  • 2 large yellow bell peppers
  • 1 medium green bell pepper
  • 3 jalapeño chiles
  • 3/4 cup fresh corn kernels (from 2 ears)
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon cumin seeds
  • 1 tablespoon fresh lemon juice
  • 2 to 3 tablespoons finely shredded fresh basil leaves
  • Salt and freshly ground black pepper

How to make this recipe

  1. Preheat the broiler and position a rack 8 inches from the heat. Broil the bell peppers and jalapeños until blackened all over. Transfer to a bowl and cover with plastic wrap for 20 minutes to loosen the skins. Peel the bell peppers and jalapeños, then remove the seeds and ribs and transfer to a food processor. Pulse until finely chopped but not pureed, then scrape into a bowl.

  2. In a saucepan of lightly salted boiling water, blanch the corn for 1 minute. Drain and let cool.

  3. In a small dry skillet, toast the fennel and cumin seeds over moderately high heat, shaking the pan frequently, until fragrant, 2 to 3 minutes. In a spice grinder, grind the seeds to a fine powder. Add the corn, lemon juice, basil and the ground seeds to the bowl. Season the salsa with salt and black pepper and let stand for 2 hours.


1/4 cup serving Calories 34 kcal, Protein 1.2 gm, Carbohydrate 7.8 gm, Cholesterol 0, Total Fat .3 gm, Saturated Fat 0

Serve With

Chips, chicken and pork.

Contributed By Published August 1996

460870 recipes/pepper-and-corn-salsa 2013-12-06T23:41:26+00:00 Bob Chambers summer|barbecue-cookout|cocktail-party|graduation-party|mexican|southwestern-tex-mex|appetizers-starters|sauces-and-condiments|healthy|make-ahead|vegetarian august-1996,pepper and corn salsa,red bell pepper sauce,homemade salsa,Mexican Food,Bob Chambers,Lancome/L'Oreal recipes,pepper-and-corn-salsa 460870

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