Roasted Pepper-Avocado Salsa

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.

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1 habanero pepper, halved and seeded
3 Anaheim chile peppers
4 avocados, peeled, pitted, and diced
4 large ripe tomatoes, diced
1 large onion, chopped
5 cloves garlic, minced
1/2 cup olive oil
1 lime, juiced
1 tsp kosher salt
1/2 tsp ground black pepper


Preheat oven to broil.

Arrange the habanero and Anaheim chile peppers on a baking sheet and place in the oven. Watch carefully and broil just until the skin blackens and blisters, about 3 minutes for the habanero pepper. REmove habanero pepper. Turn the Anaheim peppers and continue broiling until all sides are done. When completely, place peppers in a sealed paper bag to steam. After 15 to 20 minutes, remove peppers from the bag and peel the skin off each one. Remove stems and seeds from the Anaheim peppers. Finely chop the peppers and place in a large bowl.

Combine the avocados, tomatoes, onion, garlic, olive oil, and lime juice with the pepper mixture. Season with salt and black pepper. Chill 1 hour before serving.

Serves 8.