Each week we get a produce basket from our local co-op. We pick it up on the weekend, which is perfect because that is when I plan our weekly meals. I like to work recipes around our basket, so no produce goes to waste. Last week, when I saw tomatoes, Anaheim peppers, and limes all in our basket, I knew a salsa needed to happen.
Roasting is one of my favorite ways to bring out the natural sweetness and flavor of vegetables, and the method works well for this roasted Anaheim pepper salsa. This salsa isn’t spicy at all since we wanted Thompson to enjoy it. Add a jalapeño or two to the pan of veggies to roast if you want it have some heat.
Roasted Anaheim Pepper Salsa
Ingredients
- 12 ounces cherry tomatoes
- 1 medium onion, sliced
- 3 medium sized anaheim peppers, stems and seeds removed
- 3 large cloves garlic
- Olive oil
- 1-2 small limes, juiced (to taste)
- ½-3/4 cup cilantro leaves, loosely packed
- Salt and freshly ground pepper to taste
Instructions
- Preheat oven to 425 degrees F.
- Place tomatoes, onion, peppers, and garlic on a baking sheet and lightly drizzle with olive oil. Roast in preheated oven for about 25-30 minutes, until vegetables are tender and browned in places. Let cool slightly. Peel blistered skin off peppers and discard.
- Place roasted vegetables in a food processor. Add in lime juice and cilantro and pulse until desired consistency. Season with salt and pepper to taste.
I tried this recipe for the first time – it made an excellent salsa! I love salsa and I’m very picky about them.
I had to do one shortcut; I used a high quality bottled tomato puree as I was out of fresh tomatoes. It still turned out wonderful, so I look forward to trying this again with freshly roasted tomatoes. This salsa was delicious on fajitas.
This is delicious! Great flavor. Nice and thick. Great with chips. I will also be using it in chicken tacos, on eggs.
Yummy
Thanks for letting me know you loved the recipe. Now I need to make it ASAP for some eggs, that is a great idea!
Have you tried freezing it? I have so many Anaheim peppers I need to make a large quantity!
Oh good question! I haven’t tried freezing it. I do freeze roasted vegetables not infrequently though. I probably would recommend freezing all the peppers and vegetables after roasting and cooling. Then when you are ready to use, let them thaw and proceed from there. There may be extra water/moisture so you could try blending just the vegetables first and then adding some extra liquid from the thawing process if the salsa is too thick. Let me know if you try it, I’d love to hear how it works out!
I freeze my chopped peppers in a baggie two to a bag.
I’m new to anaheim peppers. Your recipe doesn’t say how to prepare the peppers for roasting. Are they seeded? Looks that way from the photo.
Great question! I’ve update the recipe to make this more clear. I remove the stems and seeds prior to roasting. Hope you enjoy!
For the first time in ages, I had all of the ingredients on hand. I added two dried cayenne peppers from my summer garden for a little heat; still very palatable. My Anaheims were almost overripe, so recipe came out a bit sweeter. Delightful, thank you!
I am so glad you enjoyed it! I love the idea of the cayenne for a little more kick, thanks for sharing!
I love this salsa, good flavor, not too hot, flavor is wonderful, if you want more heat add more chilies..
So glad you like it! And yes, the spice level can be adjusted like you mentioned with some extra chilies 🙂
What would you add to water bath or pressure can this recipe? I have a very large yield of Anaheims..
Can this recipe be Jar/canned?
I haven’t tried canning it before and I am not sure if there is enough acidity to safely can. If you adapt it to be canned let me know, I’d love to hear how it turns out!
Do you peel the skins off of the peppers after roasting ?
Yum. Do I need to peel the pepper or just remove stem and seeds