Roasted Corn, Poblano, and Jalapeno Salsa
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers. They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
Roasted Corn, Poblano & Jalapeno Salsa
Ingredients
2 Poblano Peppers
1 Jalapeno
4 ears of Corn – husk and silk removed
4 TBS unsalted Butter – melted
Sea Salt and Pepper, to taste
¼ Cup Fresh Cilantro Leaves – chopped
¼ large Red Onion – small dice (about ½ cup)
1 TBS Red Wine Vinegar
3 TBS Lime Juice
1 tsp Granulated Sugar
½ tsp Kosher Salt
Instructions
Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil for easy clean up and spray with nonstick cooking spray. Place corn on aluminum foil and brush with melted butter. Season generously with sea salt and pepper. Add poblanos and jalapeno to sheet pan and spray tops with cooking spray.
Roast in oven for 10 minutes. Turn/roll corn and flip peppers over. Continue to roast another 10 minutes.
Remove poblanos and jalapeno from oven and transfer to a bowl. Cover bowl tightly with plastic wrap or a tight fitting lid. Let stand for 15-20 minutes. Turn/roll corn and continue to roast another 10-15 minutes, or until kernels are starting to brown.
Peel skin from poblanos and jalapeno. Remove (partially or fully*) the stem, ribs and seeds, discard. Finely dice the peppers. Remove corn from oven and set aside until cool enough to handle. Cut kernels from cob.
Meanwhile: in a non-reactive medium sized mixing bowl, combine red onions with red wine vinegar. Set aside and let marinate for 10 minutes.
Add corn kernels, diced peppers and remaining ingredients to the red onions. Stir to thoroughly combine. Cover and set aside in refrigerator for at least 30 minutes to allow flavors to develop.
Taste and adjust for salt, according to taste, before serving.
Notes
*Recipe Yields: 3¼ Cup Salsa
*Can substitute 2 heaping cups of frozen corn, thawed
*Can substitute jarred roasted poblano peppers
*Both peppers diced total is about ¾ cup
*For a spicier salsa, leave some or all of the ribs and seeds of the peppers
*For a less spicy salsa, completely remove all of the ribs and seeds
From nospoonnecessary.com