Pepper and Corn Salsa Recipe

Name: Pepper and Corn Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Snacks & Appetizers
Ingredients: 2 large red bell peppers; 2 large yellow bell peppers; 1 medium green bell pepper; 3 jalapeno chiles; 3/4 cup fresh corn kernels (from 2 ears); 1/2 teaspoon fennel seeds; 1/2 teaspoon cumin seeds; 1 tablespoon fresh lemon juice; 2 to 3 tablespoons finely shredded fresh basil leaves; Salt and freshly ground black pepper

Servings: persons

2 large red bell peppers
2 large yellow bell peppers
1 medium green bell pepper
3 jalapeno chiles
3/4 cup fresh corn kernels (from 2 ears)
1/2 teaspoon fennel seeds
1/2 teaspoon cumin seeds
1 tablespoon fresh lemon juice
2 to 3 tablespoons finely shredded fresh basil leaves
Salt and freshly ground black pepper

1
Preheat the broiler and position a rack 8 inches from the heat.
2
Broil the bell peppers and jalapenos until blackened all over.
3
Transfer to a bowl and cover with plastic wrap for 20 minutes to loosen the skins.
4
Peel the bell peppers and jalapenos, then remove the seeds and ribs and transfer to a food processor.
5
Pulse until finely chopped but not pureed, then scrape into a bowl.
6
In a saucepan of lightly salted boiling water, blanch the corn for 1 minute.
7
Drain and let cool.
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
In a spice grinder, grind the seeds to a fine powder.
10
Add the corn, lemon juice, basil and the ground seeds to the bowl.
11
Season the salsa with salt and black pepper and let stand for 2 hours.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 large red bell peppers, 2 large yellow bell peppers, 1 medium green bell pepper, 3 jalapeno chiles, and more.

Yes, Pepper and Corn Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pepper and Corn Salsa

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