Dried Chile Salsa

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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4 dried Anaheim chile peppers
2 pounds Roma tomatoes, halved
6 garlic cloves, minced
1 large onion, chopped
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon ground cumin
2 to 3 tablespoons chopped fresh cilantro
Garnish: fresh cilantro sprigs


Remove seeds from peppers. Place peppers in a saucepan with boiling water to cover let stand 30 minutes. Drain. Peel and coarsely chop peppers. Bake tomato halves in a roasting pan coated with cooking spray at 450° for 20 minutes or until blackened.

Sauté garlic and onion in hot oil 3 minutes or until tender. Pulse chopped pepper, tomato halves, onion mixture, salt, and cumin in a food processor until chunky stir in cilantro. Garnish, if desired.

Southern Living NOVEMBER 1997

Makes 3 cups.