Summary:
Anaheim peppers are long, green peppers with a mild heat and slightly sweet flavor. They are versatile in cooking and commonly roasted or used in Mexican and Southwestern dishes.
Region of Origin:
Originating from New Mexico, they were named after Anaheim, California, where they were popularized.
Spice Level:
500 – 2,500 SHU
Flavor Profile:
Sweet and slightly tangy with a mild heat that can vary depending on growing conditions.
Common Cultivars:
- New Mexico 6-4
- Big Jim
- NuMex Joe E. Parker
Culinary Uses:
Roasted Anaheim peppers are commonly used in salsas, chile rellenos, and stews. They can also be chopped for topping nachos, burgers, or pizzas.
Health Benefits:
Rich in vitamins A and C, contributing to immune health and skin wellness.
Growing Conditions:
Grow well in warm, sunny climates with sandy, well-drained soil. Best grown in temperatures ranging from 65°F to 85°F.
Preservation and Storage Tips:
Store in the refrigerator for up to a week. Roasted Anaheim peppers can be frozen for longer storage.
Substitutes:
Poblano peppers provide a similar flavor with a bit more heat.
Popular Dishes or Recipes:
- Chile Rellenos
- Green Chile Stew
- Anaheim Pepper Salsa
Historical and Cultural Significance:
Anaheim peppers are a staple in New Mexican cuisine, known for their role in the state’s iconic “green chile.”
Pairings:
Pair well with cheese, beef, pork, onions, and cumin.
Warnings or Precautions:
Mild enough for general handling without special precautions.
Scoville Rating Comparisons:
Hotter than bell peppers but milder than jalapeños.