Roasted Red Pepper and Corn Salsa
- 3 ears corn
- 1 tablespoon butter
- 3 red bell peppers, deseeded and halved lengthwise
- ½ tablespoon olive oil
- ½ cup finely diced onion
- 1 jalapeño pepper, diced
- 1 (15 ounce) can black beans, rinsed and drained
- 3 chipotle peppers in adobo, finely chopped
- ½ cup tomato puree
- 1 ½ tablespoons lime juice
- 1 teaspoon honey
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon sea salt
- ¼ teaspoon chipotle pepper powder
- 1 pinch dried, ground habañero pepper
- Preheat oven to 450°F (220°C). Line a baking dish with parchment paper.
- Spread butter over the corn and arrange into a shallow baking dish. Put peppers into the dish, cut-side down.
- Roast vegetables for 10 minutes, turn the corn cobs, rotate the dish, and continue to roast until a few of the corn kernels have just barely started to shrink and wrinkle and the pepper skins are wrinkled and charred, 10 to 15 minutes more. Remove corn and peppers to a cutting board to cool.
- Heat olive oil in a skillet over medium-high. Sauté onion and jalapeño pepper in oil until softened, 3 to 4 minutes; transfer to a plate to cool.
- Peel skin from red pepper and discard. Dice peppers.
- Shave corn kernels from cob and put into a large mixing bowl. Stir the diced red pepper, the onion mixture, black beans, chipotle peppers in adobo, tomato puree, lime juice, honey, cumin, chili powder, smoked paprika, sea salt, chipotle powder, and ground habañero pepper with the corn.
This can easily be made gluten-free; just be sure to read ingredients on containers of spices and other prepared ingredients. Your guests will appreciate the extra effort!
What others are saying
Greg Jones says:
This is a really good salsa! Not something I would normally make, but glad I did. The spices were on point!
Jessica Scott says:
Really delicious Mexican salsa dip! I made this for a party recently and my guests loved it. The adobo peppers gave this dish a kick of spice.