Roasted Corn and Three-Pepper Salsa (aka: The Morning After…)
Well, we did it. All-in-all, we pressed, canned, baked, chopped and processed 300 pounds of apples and pears yesterday, the collected weight growing each time friends stepped through our door and saw the apple press churning out juice and the assembly line of people prepping fruit for the next project. We were at it from noon to eleven that night, and even when the table was momentarily cleared for pea soup and cornbread, people barely paused to eat before jumping right back to their cutting blocks. So we had lots of finger food on hand: chips and salsa galore–not to mention all the fruit we could eat–including this recipe I’d made the night before. I share it with you so that you’ll never have to ask yourself: what can I possibly make that will sustain a work party of 15 hungry people? This salsa, served with warm tortillas or plain chips, is satisfying in and of itself.
Roasted Corn & Three-Pepper Salsa
6 ears corn, shucked
1 pound Jimmy Nardello peppers, tops removed (or red bell peppers, seeded and cut into smallish chucks)
8 medium Anaheim peppers, unseeded and sliced in half lengthwise
5 jalapeño peppers, cut in half, lengthwise (the brave can leave all seeds intact)
1/2 red onion, diced
2 tablespoons lime juice, or to taste
1 teaspoon agave syrup
1 clove garlic, minced
1 tablespoon extra virgin olive oil
1 tablespoon white vinegar
½ teaspoon ground cumin
sea salt and ground pepper, to taste
To prepare: Preheat oven to 350F. Place shucked corn on baking sheet and place in oven. Roast for 30 minutes, or until kernels start to brown.
While corn roasts, place the three kinds of peppers and onions in a medium bowl and lightly toss with olive oil. Set aside.
Next, prepare your dressing by mixing all ingredients into a small glass container with a lid (like a pint-sized Mazon jar) and shaking vigorously. Set aside. (You’ll want to shake this dressing again right before combining it with your salsa.)
When the corn is done, transfer the ears to a cooling rack. Place chopped peppers and onion on the baking sheet and roast for 30-45 minutes, turning every 10 minutes or so, until the veggies start to brown.
Wait until your corn is cool enough to handle, then stand each up in a mixing bowl while you take a sharp knife and cut the kernels from the cob. Discard cobs. (Or save for making making corn stock!)
When veggies are done, take them out to cool, then peel off the skins of the Anaheim peppers. Cut all your peppers into chip-friendly chunks and mix with roasted corn. Toss salsa with dressing and serve immediately.
And, in case you’re wondering…
Our friends chipped in with the cleaning, too. We managed to have most of the dishes washed and put away by the end of the night.
When we woke up the next morning, I took soapy water and a cloth to our floors and scrubbed them clean, smiling to myself as bits of apple and pear came off. Nothing beats a day of food with friends, I’ll be honest.
Eric cleaned off the apple press, took out to the compost one final load of food scraps, and started coffee on the stove.
When I’d finished, I paused briefly and, before wiping off the table one last time, nibbled on some pie crumbs and sat down to have a simple breakfast: the last piece of pear galette and a cup of strong, black coffee.
This for now…more to come.