Pepper and Corn Salsa

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  • Servings: MAKES ABOUT 2 3/4 CUPS
KEY: Summer, Barbecue/Cookout, Cocktail Party, Graduation Party, Mexican, Southwestern/Tex-Mex, Appetizers/starters, Sauces & Condiments, Healthy, Make Ahead, Vegetarian

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Ingredients

  • 2 large red bell peppers
  • 2 large yellow bell peppers
  • 1 medium green bell pepper
  • 3 jalapeƱo 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.

Notes

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

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