Clay's Kitchen : Salsa Recipes

Salsa Recipes

Roasted Orange Pepper and Corn Salsa

3 yellow peppers, halved and seeded
½ cup chicken broth
½ teaspoon cumin
salt, to taste
pepper, to taste
19 ounce can kernel corn
¼ to ½ 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. Purée with cumin, salt and pepper. Add corn and pepper flakes. Store in refrigerator.

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