Roasted Orange Pepper and Corn Salsa

Roasted orange peppers with corn, seasoned with cumin, red pepper flakes, salt and pepper flakes. Great salsa served on the side of most mexican entrees, and good with grilled chicken and fish,

Ingredients -

3 Orange Bell Peppers, seeded and halved
1/2 cup Chicken Broth
1/2 teaspoon Ground Cumin
Coarse Salt, to taste
Pepper, to taste
1 (19 ounces) can Whole Kernel Corn
1/4 teaspoon Red Pepper Flakes

Preparation:

1. Preheat broiler.

2. Place yellow peppers on a baking sheet, cut side down.

3. Place baking sheet 5-6 inches from broiler. Broil until skins blacken and peppers are tender.

4. Rinse peppers, and add to small saucepan with chicken broth. Cook, 10 minutes, uncovered.

5. Pour peppers into food processor. Add cumin, salt and pepper. Puree pepper mixture.

6. Add corn kernels and pepper flakes.

7. Chill in refrigerator until ready to use.

Variations and Recipe Ideas:

Cooking Tip

Make Ahead of Time

This is a great salsa, and should be made several hours prior to being served to give the flavors a chance to blend.

Cooking Tip

Whole Kernel Corn

Grill a couple ears of corn allow them cooling tiem, and then remove the kernels from the ears with a sharp knife. The roasted corn has a flavro that whole kernel corn from a can cannot match.