Smokey Anaheim Pepper Salsa: Fresh, Flavorful Addition to Your Meal Prep
ABOUT US: SPOKANE NUTRITIONISTS
We are a group of registered Spokane dietitians and personal trainers who have a passion for helping you feel in control of your health.
We work mainly with athletes, those with chronic GI conditions, and women in perimenopause and menopause. We create customized nutrition plans to empower and educate you in your health journey.
A Spokane Nutritionist’s Take on Spicing Up Your Protein and Endurance Nutrition
We’ve been loving our LINC Box subscription this summer! Each week, it brings us a mix of fresh, local produce—often things we wouldn’t normally grab at the store. Recently, we received Anaheim peppers, and they quickly became one of my favorite ingredients to experiment with.
Anaheim peppers are mild and flavorful, sitting perfectly between a bell pepper and a poblano pepper in heat. Their subtle spice makes them versatile for everything from tacos to grain bowls. When roasted, they develop a smoky depth that takes any dish to the next level—especially when turned into a vibrant roasted Anaheim pepper salsa.
This salsa is perfect to add to your weekly meal prep to keep your meals exciting and flavorful. It’s also a great way to make your protein—like chicken, tofu, or fish—more enjoyable without adding excess calories or heavy sauces.
As a Spokane nutritionist who helps clients build customized nutrition plans for busy lifestyles, I love recipes that add variety, flavor, and nutrient-dense ingredients without extra work. This simple recipe also fits perfectly into a marathon fueling plan or any nutrition plan for endurance athletes looking to enhance recovery with colorful, antioxidant-rich foods.
Why You’ll Love This Roasted Anaheim Pepper Salsa
Adds smoky, fresh flavor to any meal
Naturally low in calories and high in antioxidants
Great for meal prep and easy to store
Pairs perfectly with grilled proteins, tacos, or grain bowls
Here’s the recipe I chose:
Roasted Anaheim Pepper Salsa
Ingredients
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:
Preheat oven to 425F
Mix peppers, tomatoes, onions and garlic with 1 TBSP olive oil. Place on a baking sheet.
Place the baking sheet in the oven and roast vegetables for 30 minutes, or until slightly browned.
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.
Store in refrigerator and enjoy on anything that salsa tastes good on!
We served ours on taco bowls, quesadillas, eggs and even turkey sandwiches!
