anaheim chiles
Anaheim chiles are excellent sources of vitamin C and contain beneficial capsaicin, which has anti-inflammatory properties. They are low in calories and provide dietary fiber when consumed whole.
About
The Anaheim chile (Capsicum annuum 'Anaheim') is a cultivar of the common pepper species originating in New Mexico and popularized in California in the early 20th century. These chiles are long, slender pods, typically 6-10 inches in length, with thin walls and a mild to moderately hot flavor profile. The chile transitions from bright green when immature to deep red when fully ripe, with sweet, slightly fruity notes characteristic of the variety. The heat level ranges from 500 to 2,500 Scoville Heat Units (SHU), making them considerably milder than jalapeños and accessible to those with lower heat tolerances. Anaheim chiles are also known as California chiles or New Mexico chiles, reflecting their regional heritage.
Culinary Uses
Anaheim chiles are foundational to Southwestern and Mexican cuisine, valued for their mild heat and ability to shine without overwhelming dishes. They are commonly roasted, which softens their skin for easy peeling and deepens their complex flavor. Roasted Anaheims feature prominently in chiles rellenos (stuffed whole chiles), chile strips (rajas), and enchilada sauces. The chiles are also used fresh in salsas, grilled whole as a side dish, or dried and rehydrated for red chile sauces and powders. Their versatility extends to Californian and Southwestern American cuisine, where they appear in soups, stews, and contemporary riffs on traditional recipes.