Pepper and Corn Salsa

• 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.

red bell peppers, yellow bell peppers, green bell pepper, jalapeno chiles, fresh corn kernels, fennel seeds, cumin seeds, lemon juice, fresh basil, salt

Taken from www.foodandwine.com/recipes/pepper-and-corn-salsa (may not work)