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Roasted Pepper-Avocado Salsa

Roasted Pepper-Avocado Salsa

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ACORREA

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

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 317 kcal
  • 16%
  • Fat:
  • 28.5 g
  • 44%
  • Carbs:
  • 17g
  • 5%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 255 mg
  • 10%

Based on a 2,000 calorie diet

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.
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Reviews

ACORREA
15
7/12/2007

Sometimes, we also add cilantro and green onions to the mixture before serving.

Gitano
9
7/26/2011

This is such a versatile recipe, you can add/modify/delete the ingredients but the premise is the same... I skipped the tomatoes as I was looking to make a salsa without them. I used a dried, ancho chile pepper that I roasted a few minutes to soften, then ground it up (skipping the habanero as I didn't have one), I did not add the oil as you do not need it (IMO), served with homemade tortilla chips, awesome!

Jeena
1
9/16/2012

The recipe is easy to make and delicious. I would reduce the onion by half and double the peppers. I put everything through the food processor so it came out a lot thinner then pictured but it tastes amazing. Definitely a keeper.