Roasted Anaheim Peppers with Anchovies

Anaheim’s are very popular in Southwestern US Cuisine. Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.

They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900′s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.

Heat Scale
Submit Recipe


About 21 Anaheim peppers
50 grams anchovy fillets in extra virgin olive oil
1 red onion, thinly sliced into rings
5 salted black olives, with pits
2 tomatoes, sliced (optional)
1 Tbsp capers
Extra-virgin olive oil- a good slug
A squeeze of lemon juice
Freshly ground black pepper


Pre-heat the oven to 400 degrees F.

Cut the peppers in half, remove the seeds and pith and place in an oven dish.

Add the onion rings, tomato and anchovies (including the anchovy oil).

Sprinkle over the capers and olives and drizzle with more olive oil.

Serves 2-4.

From Add a few twists of black pepper and mix it all together with your hands to ensure everything is coated in oil.

Place in the oven and cook for 30-50 minutes or until the peppers are beginning to wrinkle and blacken.

Remember to stir occasionally so that everything cooks evenly.

Remove from the oven and squeeze over a little lemon juice.

Allow to cool and eat warm/cold.