Salsa Fresca

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 cup red, ripe tomatoes, diced into 1/2″ pieces
1 cup white Spanish onion, diced
1 cup Anaheim chiles, parched, peeled and diced
1 clove garlic, minced
1/2 cup coarsely chopped cilantro
salt (optional)

Combine all ingredients and let stand for about 10 minutes before serving. This salsa is excellent as a dipping sauce and over all types of meat or as the base for a vinaigrette.

Makes 3 cups.

Recipe from Chile Pepper Magazine.