Ingredients:

  • 6-8 large Anaheim peppers (approx. 1 lb / 450g)
  • 1 medium white onion, quartered (approx. 5 oz / 140g)
  • 4 cloves garlic, peeled (approx. 0.5 oz / 15g)
  • 1/2 cup (60g) fresh cilantro, chopped
  • 2 tbsp (30ml) fresh lime juice
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (3g) ground cumin

Instructions:

  1. Position the oven rack closest to the broiler. Place the whole Anaheim peppers, quartered onion, and garlic cloves on a baking sheet. Broil for 5–7 minutes per side until skins blister and turn a deep charred brown.
  2. Immediately transfer the hot peppers to a bowl and cover tightly with plastic wrap or a lid. Let them steam for 5 minutes to loosen the skins. Peel away the charred skins and remove the stems.
  3. Place the roasted peppers, onion, and garlic into a food processor. Add the fresh cilantro, lime juice, salt, and cumin. Pulse in short bursts until the salsa is combined but still retains some small, chunky pieces.