Green Chile Sour Cream Sauce

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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8 oz. container of sour cream
3 Anaheim chiles (roasted, peeled, seeded and deveined
2 large cloves of fresh garlic
1/4 cup fresh cilantro leaves
tsp. salt
1 jalapeno pepper (remove stem and cut in half)

Place all ingredients into a blender and puree. Refrigerate for 2 hours prior to use. This sauce is a perfect accompaniment for grilled, roasted or blackened meats and seafood.