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Roasted Pepper-Avocado Salsa

By: ACORREA  
"This refreshing salsa is a must at all our family cookouts. It's great with tortilla chips, served over meats, or on salads."

Rating: This weblink has been rated 3 times with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 101 people have saved this

Prep Time:
35 Min
Cook Time:
10 Min
Ready In:
2 Hrs 5 Min

Servings  (Help)

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Original Recipe Yield 8 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

Directions

  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.

Footnotes

  • Editor's Note
  • Roasting peppers is remarkably easy at home, providing a flavorful ingredient with many uses. To find out more, take a look at our article, Roasting Peppers.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 320 | Total Fat: 29.3g | Cholesterol: 0mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 12, 2007 by ACORREA 
Sometimes, we also add cilantro and green onions to the mixture before serving. MORE

 
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