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23 March 2018

A fiery habanero salsa recipe made with habanero peppers, jalapeno peppers and roasted corn. It’s the perfect appetizer with both sweet and heat. Grab the chips!

Roasted corn brings a juicy sweetness that is like no other, perfectly matching the heat of the habanero peppers and depth of the outstanding jalapeno peppers. Cover the refrigerate overnight to allow the flavors to really mingle, then serve it up at your next bash.

Speaking of bashes, this is PERFECT for pretty much any game day or party situation. I suggest you bring this to the next event, then sit back and watch how many friends and admirers you achieve.

It’s that good! Who doesn’t love a good habanero salsa, right? With roasted corn!

Let’s talk about how we make the recipe, shall we?

Ingredients Needed

To make this recipe, you’ll need the following ingredients:

  • 2 habanero peppers
  • 3 jalapeno peppers
  • 3 tomatillo peppers
  • 1 large tomato
  • 1 medium white onion
  • 6 garlic cloves peeled
  • Corn from 3 ears
  • 1 tablespoon olive oil
  • 3 tablespoons chopped cilantro
  • Juice from 1 lime
  • Salt to taste

Roasted Corn-Habanero Salsa - in a bowl, ready to serve

How to Make Roasted Corn-Habanero Salsa – the Recipe Method

First, preheat oven to 425 degrees.

Next, remove the stems from your habaneros and jalapenos. Slice in half lengthwise. Place them onto a lightly oiled baking sheet skin sides up.

Peel and clean the tomatillos. Slice them in half lengthwise, then place them on the baking sheet skin side up.

Slice the tomato in half and place on baking sheet skin side up.

Add garlic to the baking sheet.

Peel onion and slice in half. Set on baking sheet.

Next, bake 15-20 minutes or until pepper skins begin to char.

Remove from heat.

Peel skins from tomatillos, tomato and jalapeno peppers.

Transfer all roasted ingredients to a food processor.

Heat a sauté pan to medium heat. Add the corn and pan roast until golden about 8-10 minutes. Transfer to food processor.

Toss in the cilantro, lime juice and salt, then process the whole thing until nice and smooth.

Finally, transfer your freshly made habanero salsa to a bowl and cover. Refrigerate about 4 hours to allow flavors to mingle, or overnight to a deeper flavor.

Recipe Notes

If you like your salsa more chunky, reserve some of the roasted corn before processing, then stir them back into the processed salsa.

I love it this way! I hope you enjoy it! Nice and spicy, my friends!

Try Some of My Other Popular Salsa Recipes

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS.Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Roasted Corn-Habanero Salsa - Recipe
Prep Time
5 hrs
Cook Time
30 mins
Total Time
5 hrs 30 mins
 

A fiery habanero salsa recipe made with habanero peppers, jalapeno peppers and roasted corn. It's the perfect appetizer with both sweet and heat. Grab the chips!

Course: Appetizer, Salsa
Cuisine: American
Keyword: corn, habanero, recipe, salsa, spicy
Servings: 8
Calories: 71 kcal
Author: Mike Hultquist
Ingredients
  • 2 habanero peppers
  • 3 jalapeno peppers
  • 3 tomatillo peppers
  • 1 large tomato
  • 1 medium white onion
  • 6 garlic cloves peeled
  • Corn from 3 ears
  • 1 tablespoon olive oil
  • 3 tablespoons chopped cilantro
  • Juice from 1 lime
  • Salt to taste
Instructions
  1. Preheat oven to 425 degrees.
  2. Remove the stems from habaneros and jalapenos. Slice in half lengthwise. Place on a lightly oiled baking sheet skin side up.
  3. Peel and clean the tomatillos. Slice in half lengthwise. Place on the baking sheet skin side up.

  4. Slice tomato in half and place on baking sheet skin side up.
  5. Add garlic to baking sheet.
  6. Peel onion and slice in half. Set on baking sheet.
  7. Bake 15-20 minutes or until pepper skins begin to char.
  8. Remove from heat.
  9. Peel skins from tomatillos, tomato and jalapeno peppers.
  10. Transfer all roasted ingredients to a food processor.
  11. Heat a sauté pan to medium heat.
  12. Add corn and pan roast until golden about 8-10 minutes.
  13. Transfer to food processor.
  14. To food processor add cilantro, lime juice and salt.
  15. Process until smooth.
  16. Transfer to a bowl and cover. Refrigerate about 4 hours to allow flavors to mingle, or overnight to a deeper flavor.
Recipe Notes

Heat Factor: Hot, though you can dial back the heat by coring out the habaneros, or by using milder peppers.

Nutrition Facts
Roasted Corn-Habanero Salsa - Recipe
Amount Per Serving
Calories 71 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 2mg0%
Potassium 181mg5%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 3g3%
Protein 2g4%
Vitamin A 335IU7%
Vitamin C 16mg19%
Calcium 10mg1%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Roasted Corn and Habanero Salsa

 

Roasted Corn-Habanero Salsa

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