Roasted Orange Pepper and Corn Salsa

3 yellow peppers; halved, seeded
1/2 cup chicken broth
1/2 tsp cumin
salt; to taste
pepper; to taste
19 oz. can kernel corn
1/4 - 1/2 hot red pepper flakes

Place pepper halves cut-side down on a cookie sheet. Broil until skins
are blackened and puffed. Leave skins on and place peppers in saucepan,
add chicken broth and cook, uncovered for 10 minutes. Puree with cumin,
salt and pepper. Add corn and pepper flakes. Store in refrigerator.
Makes 2 cups.

Source: Best of the Best - Best of Bridge - page 39

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