BEST Mild Roasted Anaheim Pepper Salsa
Homemade roasted Anaheim pepper salsa is a smoky, savory, and so flavorful but not-too-spicy salsa. Made with fire-roasted Anaheim chiles, tomato, onion, garlic, it’s a green chile salsa recipe that’s perfect for tacos, burrito bowls, nachos, or straight-up chip dunking.
What makes this Anaheim pepper salsa recipe extra special? It’s all about roasting—and not just the peppers, but the tomatoes, garlic cloves, and even the onion get that beautiful char that elevates the salsa flavors.
This mild roasted salsa is one of my favorites to make during the summer when Anaheim chilies are at their peak season.
What Are Anaheim Peppers?
Anaheim peppers are long, slender, and range from bright to deep green. They are a mild green chiles with a slightly peppery smell and taste and have just a touch of heat or can be mild to medium hot peppers.
They are milder than jalapeños, and perfect for folks who don’t want a fiery salsa but still crave bold pepper flavor.
You’ll find them fresh all year round but their peak season is the middle of summer. Look for them at your local grocery store or farmers market where they’re usually near the jalapeños and poblanos.
Anaheim peppers originally come from New Mexico, where they’re known as New Mexico chiles or Hatch chile peppers. In the early 1900s, a farmer named Emilio Ortega brought the seeds to Anaheim, California.
Over time, the peppers were cultivated and adapted to the California climate, and while they share roots, Anaheim peppers are now considered a milder, distinct cousin of the original New Mexico variety.
When roasted, Anaheim peppers take on a wonderfully smoky depth and that’s exactly what makes them perfect for a flavor packed green chile salsa.
Why Roast Salsa Ingredients?
We all know that roasting chile peppers is a total game-changer.
When you roast peppers, tomatoes, garlic, and onion, that toasty char brings out their natural sweetness, heat, and depth of natural flavors, taking your homemade salsa to a whole new level.
The result is a deeper, richer flavor you just can’t get from raw ingredients.
I usually go with the traditional stovetop method—either roasting over the direct flame or on my comal. But if you don’t have one (or just want to prep a big batch), a baking sheet and your oven’s broiler work beautifully too.
Anaheim Pepper Salsa Ingredients
Anaheim Peppers: You can substitute with Hatch chilies or New Mexico green chiles.
Roma Tomatoes: Also known as plumb tomato. In a pinch it’s okay to substitute with regular globe tomato or cherry tomatoes for a sweeter flavor.
White Onion: You can substitute with yellow onions or sweet onions.
Garlic: I love adding cloves garlic to my salsa for extra flavor.
Salt: The only seasoning this salsa needs!
How to Roast Anaheim Peppers on the Stovetop
- Prep the ingredients: Thoroughly rinse and completely pat dry the veggies.
- Heat a comal or cast iron skillet over medium-high heat. Once hot add a little oil to the comal or skillet.
- Roast: Add the peppers, cored tomatoes, onion, and garlic cloves with their peel still on. Roast, turning occasionally, until all sides are blistered and blackened—about 10 minutes total.
- Rest: Remove the vegetables as they’re ready and set aside until everything is done.
- Peel & Chop: Once all of the veggies are charred, then peel and deseed the peppers. Remove the charred skin from the tomatoes if desired, and remove the garlic peels.
How to Roast Under the Broiler
Want to use the broiler instead of the comal? Here’s how:
- Prep the ingredients: Place your cleaned Anaheim peppers, tomatoes, onion, and cloves of garlic on a baking sheet lined with foil or parchment paper.
- Add olive oil: Drizzle lightly with olive oil to help everything blister and brown nicely.
- Place under broiler: Slide the baking sheet under the broiler, about 4-5 inches from the flame.
- Broil until charred: Roast for 6–10 minutes, flipping halfway through, until the peppers are blistered, the tomatoes are soft and juicy, the onion is soft, and everything has those dark roasted edges.
- Cool and peel: Let the tomatoes and roasted Anaheim peppers cool slightly, then peel off the skins for a smoother salsa texture.
Blending the Salsa
Once all your ingredients are roasted and peppers and tomatoes peeled, roughly chop everything but the garlic cloves.
Toss all the veggies and salt either into a food processor or blender cup. If you’d like you can add a touch more olive oil, and a little water if needed to thin it out if the tomatoes aren’t very ripe.
Pulse for a few minutes until it has the chunky or smooth texture you like.
Taste it and if needed add more salt and if you’d like you can add a squeeze of lime juice to make the flavors pop.
Serving Suggestions
I guarantee you’ll love how the roasted Anaheim peppers give the salsa a deep, slightly sweet heat that pairs with everything.
This roasted salsa is versatile and delicious on just about anything. Spoon it over:
- Tacos (especially potato, bean, tofu, chorizo, mushrooms steak tacos, and potato and raja ones)
- Burrito bowls or rice bowls
- Quesadillas (like flor de calabaza ones)
- Breakfast scrambles like Mexican tofu scrambled eggs, or potato and eggs.
- Even just tortilla chips for the ultimate snack.
How to Store Roasted Anaheim Pepper Salsa
Store the salsa in an airtight container in the refrigerator for up to 4 days.
This salsa would be great for canning as long as you know how to do proper canning.
I do not recommend freezing this salsa as it tastes best when eaten fresh.
Nancy’s Tips for Perfect Homemade Salsa
• Use ripe tomatoes for a smoother, juicer salsa that you need to add liquid to blend.
• Don’t worry about removing every bit of charred skin—those little flecks add flavor!
• Make a double batch and keep a jar in the fridge. It gets even better after a day or two.
• Control the salsa heat by removing the seeds and pith of the peppers—or add jalapenos or serrano peppers for a spicier salsa.
Try These Salsa Recipes Too
These salsa recipes are also a must try: spicy red salsa for tacos, chunky tomato salsa, and salsa verde with jalapenos.
Gracias
I’m so happy you stopped by. If you have any questions or want to let me know how you liked this recipe, do leave a comment. Muchas gracias, I appreciate you!
Roasted Anaheim Pepper Salsa Recipe
Making Anaheim pepper salsa at home is not only simple, it’s the best way to control the flavor, texture, and spice level.
By roasting your ingredients, whether on a comal or under the broiler, you’re creating a salsa verde that hits all the right notes—tangy, smoky, savory, and utterly irresistible.
Don’t just take my word for it—check out the full recipe and give it a try. Be sure to leave a recipe rating and let me know how it turned out. This one’s a keeper!
BEST Mild Roasted Anaheim Pepper Salsa
Ingredients
- 4 large green Anaheim peppers
- 2 medium Roma tomatoes
- ¼ small white onion
- 2 whole garlic cloves leave the peel on
- ¼ teaspoon salt adjust to taste
Instructions
- Thoroughly rinse the veggies and completely pat dry.
- Heat a comal or cast iron skillet over medium-high heat.
- Place the peppers, tomatoes, onion, and garlic cloves with their peel still on, on the comal or skillet.
- Roast, turning occasionally, until all sides are blistered and blackened—about 10 minutes total.
- Remove the vegetables as they're ready and set aside until everything is done.
- Once all of the veggies are charred, then peel and deseed the peppers. Remove the charred skin from the tomatoes if desired, and remove the garlic peels.
- Place everything (including the salt) in a blender cup or food processor and pulse until it reaches your desired consistency.
- Taste and adjust the salt if desired.
Recipe Notes & Pro Tips
Nutrition
Your Questions Answered?
Is this a salsa without cilantro recipe? Yes! There’s no cilantro needed for this salsa. I have another salsa without cilantro in the archives, if you’re interested.
Are Anaheim peppers hot? No, not really. They are milder than a jalapeño but can be spicier than a poblano pepper.
How can you make this green salsa recipe spicy? You can add a couple of fresh jalapeños for a medium heat or some serrano peppers for a spicy salsa.
Are Anaheim peppers good for salsa? Absolutely! They are mild heat so a perfect chili for anyone. Their unique and smokey flavor works perfect in salsas.
Is it a must to peel grilled peppers when making salsa? Peeling helps make a smoother salsa and while typically the pepper skins can be thick and waxy, it’s generally better to removed them when roasting.
Can you add tomatillos? Yes, if you’d like you can add a few tomatillos to this recipe for a greener salsa.
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Nancy Lopez is a Mexican-born food writer and author of Mexican Tamales Made Meatless. Raised in the U.S. and now living in Southern Mexico, she creates authentic vegan and vegetarian Mexican recipes rooted in tradition and tested for real home kitchens.Read more…
