Continuing yesterday’s sensational condiment theme, you should definitely bookmark this Sweet & Spicy Corn and Roast Pepper Salsa for all your late summer barbecuing and especially for your Labor Day plans! Fresh corn, oven roasted peppers, fresh chilis AND chipotle flakes plus onions two ways, sautéed for deep flavor and fresh for crunch… I mean, c’mon! Unbelievably good heaped on a juicy steak, grilled veggies or mixed into a green salad. Oooh, I’m just imagining a kind of texmex bruschetta: toasted baguette with a mound of this salsa and a sprinkling of queso fresco. How yum would that be as an app?
Makes 5 cups, can easily be halved
For the roasted peppers:
3 bell peppers in different colors, about 17 oz (500 g)
1 tablespoon extra virgin olive oil
1 teaspoon coarse sea salt
700 g fresh corn, about five cobs
2 tbsp extra virgin olive oil
Two medium red onions, chopped, divided
2 cloves garlic, minced
One red chili, deseeded, deveined and chopped, about 1 tablespoon (if you like it super spicy, leave the seeds in!)
3,5 oz (100 g) tomatoes
1 tbsp light brown sugar
1,5 tsp salt
2 tbsp red wine vinegar
1,5 tsp dried chipotle flakes
1 cup loosely packed chopped cilantro
Preheat the oven to 465 F (240 C).
Remove the stems of the peppers and deseed them. Slice into 1“ (2,5 cm) strips. Place in a large ovenproof dish, drizzle with olive oil and sprinkle with salt. Roast for 30-35 minutes until soft with slightly charred edges. Remove from the oven and let cool. As soon as they are cool enough to handle, dice into small cubes.
Shuck the corn and cut the kernels from the cob lengthwise.
In large saucepan, heat the olive oil on medium heat.
Sauté half of the onions in olive oil until translucent.
Add garlic and cook for a minute, stirring occasionally.
Add the chili, tomatoes, brown sugar, salt, vinegar, chipotle flakes, corn and a quarter cup (60 ml) of water.
Turn up the heat to bring everything to a sizzle, stirring so nothing burns on the bottom of the pan. Then turn the heat down to low. Add the diced peppers, put a lid on the pan and let simmer for 20 minutes. Remove from heat and let cool.
When you’re ready to serve, mix the rest of the chopped onions and the cilantro into the salsa. Enjoy!