Pepper and Corn Salsa

1. 1

   Preheat the broiler and position a rack 8 inches from the heat.

2. 2

   Broil the bell peppers and jalapenos until blackened all over.

3. 3

   Transfer to a bowl and cover with plastic wrap for 20 minutes to loosen the skins.

4. 4

   Peel the bell peppers and jalapenos, then remove the seeds and ribs and transfer to a food processor.

5. 5

   Pulse until finely chopped but not pureed, then scrape into a bowl.

6. 6

   In a saucepan of lightly salted boiling water, blanch the corn for 1 minute.

7. 7

   Drain and let cool.

8. 8

   In a small dry skillet, toast the fennel and cumin seeds over moderately high heat, shaking the pan frequently, until fragrant, 2 to 3 minutes.

9. 9

   In a spice grinder, grind the seeds to a fine powder.

10. 10

    Add the corn, lemon juice, basil and the ground seeds to the bowl.

11. 11

    Season the salsa with salt and black pepper and let stand for 2 hours.

* Per serving · 4 servings · Values may vary.