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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 tsp. ground cayenne
2 green New Mexican chiles, roasted, peeled, stems and seeds removed, chopped
1/2 cup catsup
3/4 cup cider vinegar
1 tbsp vegetable oil
1 tsp sugar
1/2 tsp dry mustard
2 cloves garlic, finely chopped
1 tbsp chopped fresh parsley
freshly ground black pepper

In a food processor or blender, puree the fruit and garlic. Add the remaining ingredients, seasoning with salt, pepper and herbs.

Recipe from the Seasonal Chef.