Roasted Pepper & Corn Salsa

Discover the perfect blend of smoky flavors and fresh ingredients in this roasted pepper and corn salsa recipe!

Ingredients:

• 2 large tomatoes, diced
• 1 poblano pepper
• 1 anaheim pepper
• 2 ears of corn, cut off the kernels
• 1 red onion, diced
• 1 tbsp lemon juice
• 1 tbsp lime juice
• 1/2 bunch cilantro, chopped
• 1 tsp salt
• 1 tsp black pepper

⁠Directions:

1. Roast the whole peppers in the oven at 350 degrees for 8-10 minutes.
2. Remove from oven and let cool. Combine tomatoes, cut corn, diced red onions, lemon and lime juice in a bowl and toss well to combine.
3. Remove the tops, seeds and stems from the roasted peppers and then dice them and add to rest of the mix along with the cilantro.
4. Add salt and pepper to taste. Let stand covered in the fridge for at least 30 minutes before serving. You can make this in the blender as well for a finer texture. All of the steps will be the same except you do not have to dice all the veggies, just give them a rough chop.