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Yield
Serves : MAKES ABOUT 2 3/4 CUPS

How to Make It

Step 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.

Step 2    

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

Step 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.

Chef's 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

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