An Anaheim pepper is a mild variety of the New Mexico chile pepper cultivar No. 9. The name “Anaheim” derives from Emilio Ortega, a farmer who brought the seeds from New Mexico to the Anaheim, California, area in 1894. They are also called California chile or Magdalena, and dried as chile seco del norte.
The chile “heat” of Anaheims varies from 500 to 2,500 on the Scoville scale; however, typical cultivars grown in New Mexico can selectively and uniformly range from 500 to 10,000 Scoville units.
Anaheim peppers are the kind of peppers used for making canned green chiles.
Green Anaheim chile peppers are defined by their elongated curved lime green pod and their mild, sweet flavor. The chile’s skin is waxy, glossy and semi thick. Inside the pod is a thin white seeded membrane. Raw Anaheim chiles are bright, succulent and slightly peppery in flavor. Cooked Anaheim chiles, whether slow roasted or grilled obtain a depth of rich, sweet and tangy flavors. Anaheim chiles are harvested immature anywhere between four inches and ten inches in length. If allowed to reach maturity, Anaheim chiles will eventually turn a deep red color, lose their moisture and shrink significantly in size.
Recipes using : Anaheim Peppers