Anaheim Chile and Hot House Cucumber
By Chef Ida Rodriguez


1 large Hot House Cucumbers grated
1 large Organic Tomatoes peeled and diced
1 clove Organic Garlic minced
8 ounces Plain Yogurt
8 ounces Sour Cream
1 teaspoon Cumin ground
2 Anaheim Pepper (use Red Anaheim Pepper) chopped
Salt and Fresh Ground Black Pepper to taste


Sprinkle cucumbers with salt and set aside, 30 minutes.

Wash the excess moisture off the cucumber and drain well, squeezing out any moisture.

Mix all ingredients together in bowl, season well and chill before serving.