Roasted Corn-Habanero Salsa

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

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

• Fresh Pineapple-Habanero Salsa
• Fresh Mango Salsa
• Mango-Habanero Hot Sauce
• Fresh Ghost Pepper Salsa
• Roasted Pineapple-Habanero Salsa
• Corn Salsa

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.

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Roasted Corn-Habanero Salsa - Recipe

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!

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Course: Appetizer, Salsa

Cuisine: American

Keyword: corn, habanero, recipe, salsa, spicy

Prep Time: 5 hours hours

Cook Time: 30 minutes minutes

Total Time: 5 hours hours 30 minutes minutes

Calories: 71kcal

Author: Mike Hultquist

Servings: 8

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5 from 1 vote

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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

• Preheat oven to 425 degrees.
• Remove the stems from habaneros and jalapenos. Slice in half lengthwise. Place on a lightly oiled baking sheet skin side up.
• Peel and clean the tomatillos. Slice in half lengthwise. Place on the baking sheet skin side up.
• Slice tomato in half and place on baking sheet skin side up.
• Add garlic to baking sheet.
• Peel onion and slice in half. Set on baking sheet.
• 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 corn and pan roast until golden about 8-10 minutes.
• Transfer to food processor.
• To food processor add cilantro, lime juice and salt.
• Process until smooth.
• Transfer to a bowl and cover. Refrigerate about 4 hours to allow flavors to mingle, or overnight to a deeper flavor.

Notes

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

Nutrition Information

Calories: 71kcal   Carbohydrates: 12g   Protein: 2g   Fat: 2g   Sodium: 2mg   Potassium: 181mg   Fiber: 1g   Sugar: 3g   Vitamin A: 335IU   Vitamin C: 16mg   Calcium: 10mg   Iron: 0.3mg

Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.