Speaking of bashes, this is PERFECT for pretty much any game day or party situation. I suggest you bring this to the next event, then sit back and watch how many friends and admirers you achieve. It’s that good! Who doesn’t love a good habanero salsa, right? With roasted corn! Let’s talk about how we make the recipe, shall we? Next, remove the stems from your habaneros and jalapenos. Slice in half lengthwise. Place them onto a lightly oiled baking sheet skin sides up. Peel and clean the tomatillos. Slice them in half lengthwise, then place them on the baking sheet skin side up. Slice the tomato in half and place on baking sheet skin side up. Add garlic to the baking sheet. Next, bake 15-20 minutes or until pepper skins begin to char. Remove from heat. Peel skins from tomatillos, tomato and jalapeno peppers. 3 tablespoons chopped all roasted ingredients to a food processor. Toss in the cilantro, lime juice and salt, then process the whole thing until nice and smooth. Finally, transfer your freshly made habanero salsa to a bowl and cover. Refrigerate about 4 hours to allow flavors to mingle, or overnight to a deeper flavor.
Storage & Leftovers
Storing your Roasted Corn-Habanero Salsa in an airtight container in the fridge may allow to keep it for up to 3-5 days. To maximize the storage life, make sure to refrigerate it promptly.
