anaheim green chilies
Rich in vitamin C and antioxidants, particularly when fresh and green. Contain capsaicin in modest amounts, along with vitamins A, B6, and potassium, with minimal calories (approximately 30 per 100g).
About
Anaheim green chilies (Capsicum annuum var. Anaheim) are a mild to medium-heat chili pepper variety with origins in New Mexico, despite their marketing association with Anaheim, California. These peppers are long, slender, and tapered, typically measuring 6-8 inches in length, with thin green walls that ripen to red when fully mature. The flavor profile is crisp and slightly sweet with a grassy undertone, offering a gentle heat ranging from 500-2,500 Scoville Heat Units, making them substantially milder than jalapeños. The variety became commercially prominent in California in the early 20th century, where they were propagated and marketed under the Anaheim name.
Anaheim chilies are a hybrid derivative of New Mexico chili genetics and have become a cornerstone of Southwestern and Mexican-American cuisine. Various cultivars exist, including "Numex" strains developed through selective breeding for consistent heat and yield.
Culinary Uses
Anaheim green chilies are versatile in both raw and cooked applications, most commonly roasted to blister and char the skin for easier peeling, then used in salsas, strips, or purees. They feature prominently in chiles rellenos, a classic Mexican dish where the peppers are stuffed with cheese and fried. The peppers are also essential in New Mexican cuisine, where they flavor enchiladas, carne adovada marinades, and chili sauces. When raw, their mild heat and sweet flavor make them suitable for fresh salsas and salads. The thin flesh roasts quickly and becomes tender, making them ideal for layering into tacos, quesadillas, and soups.