Chili Pepper Dressing

Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.

They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.

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1 large red bell pepper
1 fresh green chile, such as an Anaheim
1 fresh jalapeno chile
1 large garlic clove
3/4 tsp. freshly grated lime zest
2 Tbsp. finely chopped fresh coriander
1 Tbsp. finely chopped fresh oregano leaves
2 Tbsp. fresh lemon juice
2 Tbsp. fresh lime juice
1/2 cup olive oil

Roast and peel the bell pepper and Anaheim chile, then finely chop them. Wearing rubber gloves, seed and mince the jalapeno chile. Mince the garlic and put all ingredients in a bowl and whisk together. Add salt and pepper to taste.

Makes about 1-1/4 cups.