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4.43 from 7 votes

Grandma's Salsa

A delicious salsa, bursting with flavor, made with roasted Anaheim Chili Peppers.

Course Side Dish
Prep Time 30 minutes
Total Time 30 minutes


  • 4-5 Anaheim Chilies (the straighter ones are better for roasting)
  • 2 medium tomatoes
  • 2-3 tomatillos
  • 1 jalapeno
  • 1 yellow pepper (chile guerito)
  • 2 tbsp finely chopped cilantro
  • salt to taste
  • 1/2 tsp cumin to taste
  • 1 tsp onion powder to taste
  • 1 garlic clove (minced/more if you love garlic)


  1. Line a baking sheet with foil.  Set the oven to Broil (500°F )

  2. Peel the husk off of the tomatillos and then wash all of the veggies.  Place the veggies (Anaheim Chilies, tomatoes, tomatillos, jalapeno, chili guerito) on the baking sheet. 

  3. Place in the oven.  Watch them closely.  When they start to brown rotate them. Continue to rotate until they are browned evenly.  Some may brown quicker than others.  Remove them once they are browned evenly and place on a piece of foil. 

  4. Once they are all roasted wrap the veggies in a bowl and cover with lid to steam for 5-10 minutes.

  5. After they are steamed peel the skin off of the chilies, tomatoes, tomatillos, japaleno and chili guerito.  When peeling the skin off of the Anaheim Chilies take out the veins and seeds (you may want to leave in a few seeds if you want it to be spicy). Quickly rinse off the skin with water if necessary, try not to use lots of water.

  6. Place all veggies and cilantro in the food processor. Add salt, cumin, and onion powder to taste.

  7. Transfer into a dish and mix in the garlic.

  8. ENJOY!