Roasted bell peppers are so good. They are easy to make but do take watching. I lucked out the other day and found them in a jar at the market. They were so pretty. Charred and cleaned and completely whole. I bought then to taste and use in the soup but once I say and tasted them I knew I would be getting more to stuff.


As for the Corn Salsa, I do use a jalapeño. They really aren’t that hot if you clean out all the seeds and white ribs on the inside.  Hint: I have disposable gloves that I use so that I don’t get the juice on my hands. If you don’t have gloves. Soak your hands in milk after handling the jalapeño to neutralize the burn. ( Your hands won’t burn, but trust me, rub you eye, touch you face ,and you will know what I am talking about.)

20140308-060818.jpgThis froze really nicely.  The presentation was not as pretty but everything really held up. Again, I store most soups and sauces in servings for 1 or 2 people depending on what it is.

What You Need:

4  Charred and Cleaned Red Bell Peppers

1/4 Cup Chopped Onion

2 Minced Garlic Cloves

2 Tablespoons Olive Oil

4 Cups Chicken Stock or Vegetable Stock

1 Can Corn

1 Jalapeño

2 Chopped Green Onions

What To Do:  To Char the Bell Peppers: I like to ccok then on an open flame on the stove top.  I have used the oven and the BBQ, but the I prefer the stove.  Place bell pepper on open flame and roast until the peppers are mostly black.  Make sure you have you overhead vent on.  Place cooked bell peppers in a paper bag and let sit for about 20 minutes.  Once they are cool enough to touch simply use your hands to remove the outside skin.

For the soup:  Add olive oil to the pan and sauté the onions and garlic until translucent, about 5 minutes. Add stock and bring to a boil.  Add sliced bell peppers and simmer for about 20 minutes.  Blend soup in bathes until smooth.

For the Corn Salsa:  Mince the jalapeño, chop the green onions and place in a pan with the corn.  Roast for about 10 minutes. softening the jalapeño and getting a little color on the corn.