I have been growing a TON of peppers in my garden this summer and have been making a TON of salsa in return! I have jalapeños, Anaheims, and bell peppers all in full time mode right now!
With these, I have been roasting them, then throwing them into my food processor with tomatoes, cilantro, onions, lime juice, cumin, salt, pepper, olive oil, avocados, garlic….all KINDS of good stuff! It’s spicy, sweet, and I’m excited I have some “FoodSaver Frozen” for the winter.
- 16 small/medium sized Anaheim peppers
- 14 snacking bell peppers
- 8 small jalapeño peppers
- Olive oil
- Salt & pepper
- 8 Roma tomatoes, halved
- 1 onion, quartered
- 1 bunch cilantro, cut from stems
- 1 tablespoon cumin
- 2 tablespoons minced garlic
- 2 limes, juiced
- 1 avocado, skin removed and diced
- Preheat the oven to 375 degrees.
- On a large baking sheet covered with parchment paper, arrange the peppers in a single layer
- Roast for 15-20 minutes until blistered
- Remove from oven and allow to cool
- In a large food processor, add the tomatoes, onion, cilantro, garlic, 1-2 tablespoons of olive oil, salt & pepper to taste, cumin, lime juice, and avocado.
- Remove the stems from each of the roasted peppers and then add the peppers to the food processor. Remove seeds before adding if you don't want all of the heat.
- Puree until salsa consistency.
- Do some taste testing and adjust the seasonings to your heart's content!