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!
Servings: 8
Calories: 71kcal
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 to 425°F. Lightly oil a large baking sheet (or line with foil/parchment, then oil it).
- Remove stems from the habaneros and jalapeños. Slice each in half lengthwise. Place on the baking sheet cut-side down (skin-side up).
- Remove husks from the tomatillos, rinse off any sticky residue, and pat dry. Slice in half lengthwise and place cut-side down on the sheet. Slice the tomato in half and place cut-side down as well.
- Peel the onion and cut it in half (or into thick wedges so it roasts faster). Add the peeled garlic cloves to the baking sheet (tuck them near the onion so they don’t over-brown).
- Roast for 15-20 minutes, until the pepper skins are blistered/charred in spots and the veggies are softened. (If you want more char, broil for 1-2 minutes at the end-- watch closely.)
- Remove the sheet from the oven and let everything cool 5-10 minutes. Peel the skins from the jalapeños, tomato, and tomatillos (a little char left on is great for flavor). -- Optional: scrape out some seeds for a milder salsa.
- While the roasted veggies cool, heat a sauté pan over medium heat. Add 1 tablespoon olive oil, then the corn kernels. Cook, stirring occasionally, until golden and lightly toasted, about 8–10 minutes. Cool for a couple minutes.
- Add the roasted peppers, tomatillos, tomato, onion, garlic, and toasted corn to a food processor. Add cilantro, lime juice, and salt.
- Blend until smooth (or pulse for a chunkier salsa). Taste and adjust salt and lime as needed.
- Chill for best flavor. Transfer to a bowl, cover, and refrigerate at least 4 hours (overnight is even better) to let the flavors meld.
Notes
Heat Factor: Hot, though you can dial back the heat by coring out the habaneros, or by using milder peppers.
Nutrition
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