Roasted Corn and Green Chile Salsa
Any variation of green chiles can be used, try anaheim, poblano, shishitos, or whatever is in season and suits your spice preference.
- 3 cups (550 g) fresh corn kernels, cut from the cob
- 1 large (200 g) red bell pepper, cut into large chunks
- 1 (275 g) medium white onion, peeled, cut into large chunks
- 6 small garlic cloves, peeled
- 16 (235 g) shishito peppers, stemmed, cut into large chunks
- 1 (30 g) bunch fresh cilantro leaves
- 4 teaspoons kosher salt, optional
- ¼ cup (60 ml) extra virgin olive oil
- 1 lemon, juiced
- 1 lime, juiced
- Preheat oven to 400°F. Spray a sheet tray with non-stick spray.
- Place all ingredients except the lemon and lime juice into a large-sized bowl and toss to coat with the olive oil and salt. Spread evenly onto the prepared sheet tray. Place the tray into the preheated oven and roast for 35-45 minutes. Remove from the oven and cool slightly.
- Place the roasted mixture into the Food Processor Work Bowl fitted with the Multi-Use Blade and secure the lid. Add the lemon and lime juices and pulse 4-5 times to chop the peppers and onions evenly, or until desired consistency is reached. Cool or serve slightly warm.
This recipe makes a large batch because it will get eaten up quickly. Best done in the height of summer when corn is at it's peak, or whenever you need an alternative to regular salsa.