- 2 pounds Anaheim chiles (about 9), halved, cored, cut lengthwise into 1″ strips
- 2 pounds green bell peppers (about 5), halved, cored, cut lengthwise into 1″ strips
- 1/3 cup extra-virgin olive oil
- 1/2 teaspoon kosher salt plus more for seasoning
- 1/2 teaspoon sugar
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- Freshly ground black pepper
- 2 pounds ripe nectarines (about 5)
- 1 tablespoon fresh lemon juice
- Ingredient info: Anaheim chiles, also known as California chiles, are available at many supermarkets and at Latin markets.
- Preheat oven to 400°F. Toss chiles, bell peppers, oil, 1/2 teaspoon salt, sugar, coriander, and cumin in a large bowl. Season to taste with black pepper and toss to coat evenly. Arrange peppers in a single layer in a large roasting pan, overlapping as needed.
- Roast until peppers are soft and edges begin to brown, about 1 hour. Transfer to a large bowl. Halve, pit, and slice nectarines; add to warm peppers. Add lemon juice and toss to combine. Season to taste with salt and pepper.