Roasted Pepper-Avocado Salsa Recipe

Name: Roasted Pepper-Avocado Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 teaspoon kosher salt; 1/2 teaspoon ground black pepper

Servings: persons

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 teaspoon kosher salt
1/2 teaspoon ground black pepper

1
Preheat oven to broil.
2
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 completed, 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.
3
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.

337

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 habanero pepper, halved and seeded, 3 Anaheim chile peppers, 4 avocados - peeled, pitted and diced, 4 large ripe tomatoes, diced, and more.

Yes, Roasted Pepper-Avocado Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Pepper-Avocado Salsa

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