Roasted Red Pepper Bisque with White Sweet Corn Salsa recipe | PCC Community Markets

Ingredients

• 2 pasilla chiles (or you may substitute Anaheim chiles)
• 3 sweet red peppers
• 1 cup chopped Walla Walla sweet onion
• 2 garlic cloves
• 1 cup chopped ripe tomatoes
• 1/4 cup olive oil
• 1 cup mild or medium red enchilada sauce
• 2 cups chicken broth
• Juice of 1/2 lime
• 1/2 cup coarsely chopped cilantro
• Hot sauce, to taste
• Salt and pepper, to taste
• Sour cream for drizzling
• 2 ears white sweet corn, shucked
• 2 tablespoons chopped green onions
• 2 tablespoons chopped roasted pasilla chiles (reserved from above)
• 2 tablespoons chopped roasted red peppers (reserved from above)
• 1 tablespoon lime juice
• 2 tablespoons chopped cilantro
• Salt, to taste