Roasted Orange Pepper and Corn Salsa 

3 yellow peppers, halved and seeded 
1/2 cup chicken broth 
1/2 tsp cumin 
salt, to taste 
pepper, to taste 
19 oz can kernel corn 
1/4 to 1/2 hot red pepper flakes 

Place pepper halves cut-side down on a cookie sheet.  Broil until skins are blackened and puffed.  Leave skins on and place peppers in saucepan, add chicken broth and cook, uncovered for 10 minutes.  Puree with cumin, salt and pepper.  Add corn and pepper flakes.  Store in refrigerator.