Pepper and Corn Salsa

Contributed by Bob Chambers

ACTIVE:
TOTAL TIME:
SERVINGS: MAKES ABOUT 2 3/4 CUPS

•HEALTHY
•MAKE-AHEAD
•VEGETARIAN

Plus: More Appetizer Recipes and Tips

slideshow More Salsa Recipes

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

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