BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
August 25 2010
Roasted Orange Pepper and Corn Salsa
3 Orange Bell Peppers, seeded and halved
1/2 cup Chicken Broth
1/2 teaspoon Ground Cumin
Coarse Salt, to taste
Pepper, to taste
1 (19 ounces) can Whole Kernel Corn
1/4 teaspoon Red Pepper Flakes
Preheat broiler. Place yellow peppers on a baking sheet, cut side down.
Place baking sheet 5-6 inches from broiler. Broil until skins blacken and peppers are tender.
Rinse peppers, and add to small saucepan with chicken broth. Cook, 10 minutes, uncovered.
Pour peppers into food processor. Add cumin, salt and pepper. Puree pepper mixture.
Add corn kernels and pepper flakes.
Chill in refrigerator until ready to use.