Sweet Corn and Pepper Puree

1/2 lb fire roasted red and orange sweet peppers
1/2 broiled sweet corn
2 cloves roughly chopped garlic
1/2 tsp habernero
1 tbl olive oil
1/4 cup white vinegar
1 tsp parsley flakes
1/2 tsp cayenne powder
1 tsp each salt and black pepper

Roast peppers over an open flame until charred. Broil corn on the cob under a high broiler until soft and slightly charred.

Peppers can be roasted over a grill or directly over the burners on the stove top.

Loosely chop peppers and remove corn from the cob.

Add all ingredients to a blender and puree until smooth.

Let rest in the fridge at least 2 hours.