Watermelon 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.

Heat Scale
Submit Recipe


Ingredients:

2 cups seeded and coarsely chopped watermelon
2 Tbsp chopped onion
3 Tbsp seeded, chopped Anaheim chile pepper
2 Tbsp balsamic vinegar
1/4 tsp garlic salt

Instructions:

In a serving bowl, mix together the watermelon, onion, and chile pepper. Season with balsamic vinegar and garlic salt. Cover and refrigerate for at least one hour to blend flavors.

Serves 16.

From Larry Brodahl, allrecipes.com