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.
1 large tomato, seeds removed
1/2 anheim (milder) or serrano chile (spicy)
2 cups cubed fresh watermelon
1 teaspoon red wine vinegar
1/2 cucumber, seeded and minced
2 tablespoons minced fresh dill, plus more for garnish
Kosher salt and freshly ground black pepper
1/4 cup crumbled feta cheese
In a food process, chop the tomatoes, onion, chile, and 1/2 of the watermelon until it has reached your desired consistency (I like to leave mine a little chunky). Pour in the red wine vinegar and olive oil and pulse a couple of times. Add 3/4 of the cucumber and dill and season with salt and pepper. Pour into chilled bowls and top with remaining watermelon and cucumber, Sprinkle with dill and feta. Serve.