Roasted Anaheim Pepper Salsa

We have subscribed to the LINC Box this summer, which is a box that combines local fresh produce weekly! This box has allowed us to experiment with a lot of produce that is out of our ordinary choices! A recent box included Anaheim peppers. I love peppers because of their various taste and heat profiles. Anaheim peppers are not high in heat. They fall between a bell pepper and a poblano pepper. Here is a good chart with common peppers and their heatness ratings:

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Because Anaheim peppers are not spicy, I knew they had to be roasted to give the salsa a smokey flavor. Here is the recipe I chose:

Roasted Anaheim Pepper Salsa



  • 6 Anaheim peppers, largely chopped

  • 12 oz cherry tomatoes

  • 3/4 onion, largely chopped

  • 3 cloves garlic

  • olive oil

  • 2-3 TBSP lime juice

  • 1/2 bunch cilantro

  • salt and pepper to taste

How to:

  1. Preheat oven to 425F

  2. Mix peppers, tomatoes, onions and garlic with 1 TBSP olive oil. Place on a baking sheet.

  3. Place the baking sheet in the oven and roast vegetables for 30 minutes, or until slightly browned.

  4. Place vegetables in a food process or blender with lime juice and cilantro. Pulse until it reaches desired consistency.

    *When placing hot items in a food processor/blender, make sure you have a place for the heat to escape. I generally hold the lid open using and oven mitt and make sure that the opening is pointed away from my face.

  5. Store in refrigerator and enjoy on anything that salsa tastes good on!

We served ours on taco bowls, quesadillas, eggs and even turkey sandwiches!