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Roasted Corn and Green Chile Salsa [Food Processor Attachment]

Any variation of green chiles can be used, try anaheim, poblano, shishitos, or whatever is in season and suits your spice preference.

Submitted By:

Dietary Interests: Gluten-Free , Low Calorie , Mediterranean , Vegan , Vegetarian

Yield:

870 g (14 servings)

Total Time:

45 Minutes 30 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • 550 g (3 cups) fresh corn kernels, cut from the cob
  • 200 g (1 large) red bell pepper, cut into large chunks
  • 275 g (1 medium) white onion, peeled, cut into large chunks
  • (6 ) garlic cloves
  • 235 g (16 ) shishito peppers, stemmed, cut into large chunks
  • 30 g (1 bunch) fresh cilantro leaves
  • (4 teaspoons) kosher salt, optional, optional
  • 60 ml (¼ cup) extra virgin olive oil
  • (1 ) lemon, juiced
  • (1 ) lime, juiced

Directions

  1. Preheat oven to 400°F (205°C). Spray a sheet tray with non-stick spray.
  2. 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.
  3. Fit the Food Processor with the Multi-Use Blade.  Place the roasted mixture, lemon and lime juice into the Vitamix container in the order listed and secure the lid. Pulse 4-5 times to chop the peppers and onions evenly, or until desired consistency is reached. Cool or serve slightly warm.

Chef's Notes

  • 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.