The great hot pepper extravaganza continued with a wonderfully fresh, VERY hot, japaleno corn salsa.
This was a great experiment with my now-reddened jalapenos. As I discovered in yesterday’s spicy green juice, once the jalapenos started to turn red, the flavor becomes more mild, so my juice had a nice light zing at the end. This salsa was a whole ‘nother story though.
It began with 3 jalapenos (2 red and one still somewhat green) and 4 Santa Fe Grande peppers, which used to be yellow and had now turned orange as they matured. I roasted them in the oven for about 15 minutes.
And so the recipe came together ~
Roasted Jalapeno Corn Salsa
7 roasted hot peppers
kernels from 1 ear of corn
2 medium tomatoes, chopped
2 Tablespoons red onion, minced
1 1/2 tablespoons fresh oregano (or about 1 tsp dried)
salt & pepper to taste (I used about 3 grinds of each from the grinders)
Mix well, and let sit for about 15 minutes for the veggie juices to mingle.
This is an incredibly easy, fresh recipe, with minimal prep time. The oregano adds a nice spiciness…. and it was HOT! Maybe the roasting brought out some of the heat from the peppers… or maybe it was just the fact that I used 7 of them, even though they were small…. but it is definitely a great success.
Kelli's Vegan Kitchen 