Wednesday, May 18, 2011

Roasted Pepper and Corn Salsa

Before I leave for Lake Charles for a little chick-weekend extravaganza I had to share this extremely delicious Roasted Pepper and Corn Salsa recipe with you all.

I love salsa, especially when the sun comes out and warms the earth. There is nothing better than fresh salsa in the sunshine with a cold beer. Am I right?

Not to mention this salsa is roasted. Yeah... I said it. It has roasted peppers, corn, and garlic! Yep! Roasted garlic! Can anything with roasted garlic be anything short of breath-taking? 

I didn't think so! This recipe may take a little time, but most of the time is spent softening the peppers, garlic, onion, and corn in the oven so you have free time to move about the country. 
And it is worth the time to slow roast these vegetables... Totally fresh flavors that are deep charred and perfect with a yummy chip.
Or on top of tacos...
Or inside a quesadilla. You decide how you want to eat this salsa. Maybe just with a spoon or over eggs. You name it, the reward is that after you make this Roasted Pepper and Corn Salsa you get to eat it any way you want... no judging allowed!

And the great thing is that you can use any kind of pepper you have on hand. If you don't have a red pepper, use a green or orange. You can also roast a serano if you don't have a poblano.. the world is once again your very own oyster.


Now on with the recipe and excuse me while I have another bite!

Roasted Pepper and Corn Salsa
1 Red Pepper
2 Jalapeno Peppers
2 Poblano Peppers
1 Large White Onion
2 Ears Corn;De-Husked
1 Bulb Garlic
Juice of half a lime
1 (14 ounce) Can Roasted Tomatoes
1 (6 ounce) Can Minced Green Chilies


1. Preheat your oven to 375 degrees and spray a foil baking pan.
2. Place the red pepper, jalapeno peppers, and poblano peppers in the foil pan whole. Then slice the onion in half and peel the outer layers off the onion. Place the onion in the pan as well. Husk the corn and lay them on a cookie sheet. Spray with cooking spray and sprinkle with salt and pepper. 
3. Then cut the top off the bulb of garlic. Lay on a foil sheet and sprinkle with olive oil and a pinch of salt and pepper. Wrap the garlic up in the foil. 
4. Place the peppers, onions, corn, and garlic in the oven and roast for 90 minutes. Turn the peppers over using tongs halfway through the roasting. The skin should begin to bubble and blacken. Turn the corn halfway through cooking as well. It will begin to blacken the kernels and the house will smell amazing!
5. After 90 minutes, remove the peppers, onions, garlic, and corn from the oven. Peel the blackened skin off the peppers and scoop out the seeds. Place the peeled peppers into a food processor. Then peel the outer layer off the onion and place it in the food processor. Remove the garlic from the foil and squeeze the garlic cloves out of the top of the bulb into the food processor as well. Process for 60 seconds pulsing until the salsa is smooth.
6. Then add the lime juice, the can of roasted tomatoes and green chilies and pulse for another 30 seconds. 
7. Cut the corn off the husk using a sharp knife. Pour the mixture into a large bowl and add the sliced corn stirring with a spatula until the corn is mixed in evenly.
8. Serve immediately with your favorite tortilla chips! Ole!

Servings: 16 (approx. 1/4 cup... I really like salsa!)


Nutritional Skinny:


25 calories / .2 g fat / 5.4 g fat / 1.2 g fiber / .8 g protein


Mental Health Benefit: The great thing about this salsa isn't just the rich and spicy flavor it's also got double the fiber of most salsas. Not to mention how great spicy peppers are for you. They help you reduce excess fat by increasing your metabolism because peppers are loaded with capsaicin. Who knew Capsaicin? This little magic thing can also help protect your heart by reducing cholesterol, triglycerides, and platelet aggregation. So many cultures around the world use hot peppers in meals to help prevent heart attacks and heart disease. They also help fight inflammation and lower blood pressure. 

Are you in yet? That's what I thought!

Roasted Pepper Salsa on Foodista




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