Pepper and Corn Salsa
Food & Wine
Pepper and Corn Salsa
Food & Wine
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2 large red bell peppers 2 large yellow bell peppers 1 medium green bell pepper 3 jalapeno chiles 3/4 cup fresh corn kernels (from 2 ears) 1/2 teaspoon fennel seeds 1/2 teaspoon cumin seeds 1 tablespoon fresh lemon juice 2 to 3 tablespoons finely shredded fresh basil leaves salt and freshly ground black pepper Directions: Preheat the broiler and position a rack 8 inches from the heat. Broil the bell peppers and jalapenos until blackened all over. Transfer to a bowl and cover with plastic wrap for 20 minutes to loosen the skins. Peel the bell peppers and jalapenos, then remove the seeds and ribs an transfer to a food processor. Pulse until finely chopped but not pureed, then scrape into a bowl. In a saucepan of lightly salted boiling water, blanch the corn for 1 minute. Drain and let cool. In a small dry skillet, toast the fennel and cumin seeds over moderately high heat, shaking the pan frequently, until fragrant, 2 to 3 minutes. In a spice grinder, grind the seeds to a fine powder. Add the corn, lemon juice, basil and the ground seeds to the bowl. Season the salsa with salt and black pepper and let stand for 2 hours. Makes about 2 3/4 cups. |