BEST Mild Roasted Anaheim Pepper 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.
Servings: 8 servings
Calories: 12kcal
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.
Notes
Add some heat to the salsa by adding a couple of jalapenos for a mild spicy flavor, and for a spicy salsa add a couple or few serrano peppers.
Nutrition
Serving: 8servings | Calories: 12kcal | Carbohydrates: 3g | Protein: 0.2g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 167mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 129IU | Vitamin C: 6mg | Calcium: 3mg | Iron: 0.1mg
