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Green Anaheim Chile Peppers
Inventory, 24 lb : 1.76
This item was last sold on : 04/12/21
|Triple A Produce, Inc.|
Green Anaheim chile peppers are medium-sized, elongated and curved pods, averaging 15 to 25 centimeters in length, and have a conical shape with slight tapering towards the non-stem end. The semi-thick skin is smooth with deep linear indentations running the length of the pod and has a glossy and waxy sheen over dark to light green hues. Underneath the skin, the pale green flesh is crisp, aqueous, and faintly striated, encasing a central cavity filled with white membranes and many round, cream-colored seeds. Raw Green Anaheim chile peppers have a crunchy consistency with a bright, slightly fruity, and peppery taste with a moderate spice that does not linger on the palate. When cooked, the pepper develops a smoky, sweet, and tangy flavor.
Green Anaheim chile peppers are available year-round, with a peak season in mid-summer.
Green Anaheim chile peppers, botanically classified as Capsicum annuum, are the young and mild, unripe stage of a pepper native to New Mexico and is a member of the Solanaceae or nightshade family. Known by many different names depending on the region it is grown in, Green Anaheim chiles may also be found labeled as California pepper, Magdalena pepper, Hatch peppers, and New Mexico peppers in fresh markets. It is important to note that Green Anaheim chile peppers can widely vary in levels of heat depending on its growing climate, soil, and amount of sunlight received during cultivation. Peppers from Anaheim, California are known to be milder, ranging 500 to 2,500 SHU on the Scoville scale, while peppers grown in New Mexico can become as hot as a jalapeno which ranges 2,500 to 8,000 SHU. Anaheim chile peppers are harvested for different uses both at its unripe, green stage and mature red stage. Green Anaheim chile peppers are popularly used fresh in southwestern Latin cuisine and are also known as a tender variety used for canning or drying. When dried, the peppers are known as Verde del Norte, Seco del Norte, and Chile de la Tierra.
Green Anaheim chile peppers are an excellent source of vitamins A and C, which are antioxidants that can help protect the body from external environmental aggressors and boost the immune system. The peppers also contain vitamins B6 and K, potassium, and fiber.
Green Anaheim chile peppers are best suited for both raw and cooked applications such as roasting, grilling, and baking. The peppers can be used as a slightly hotter substitute for bell peppers and are used in a wide variety of savory dishes. The most popular preparation method is to fire roast the pepper until the skin is charred and then remove the skin to reveal tender, flavorful flesh. Once the pepper is cooked, it is chopped into salsas and sauces, served with egg-based dishes, sliced into soups and stews, tossed into pasta, or layered over tacos and nachos. Green Anaheim chile peppers are also stuffed with meat and cheese, dipped in egg, and then fried to make a version of chile relleno. In addition to food preparations, the pepper can be used as a flavoring for cocktails such as palomas and margaritas. Green Anaheim chile peppers pair well with aged cheeses, fresh young cheeses, pork, poultry, eggs, corn, tomatoes, black beans, rice, spices such as cumin and coriander, cilantro, pineapple, avocado, and zucchini. The peppers will keep up to one week when stored whole, unwashed, and loosely placed in a plastic bag in the refrigerator. Dried or canned peppers will keep up to one year when stored in a sealed container in a cool, dry, and dark place.
Green Anaheim chile peppers received national recognition as one of the first canned products to have been developed in California in the late 19th century. Farmer Emilio Ortega was enthralled by the mild flavor of the Green Anaheim chile peppers and brought seeds from New Mexico to begin cultivation of the pepper in his home garden in Southern California. In 1894 he learned how to fire roast and preserve the peppers in canned form, and developed the first commercial food company in Anaheim, California, known as The Ortega Chile Packaging Company. When grown in the Southern California climate, Green Anaheim chile peppers are milder in flavor than their New Mexico counterparts and are favored for their tender consistency. Green Anaheim chile peppers are still canned under the Ortega name today, and the company has expanded to include salsas, beans, and seasonings for Latin cuisine.
Green Anaheim chile peppers are native to New Mexico where they were believed to be developed from a local chile cultivar known as No. 9 at New Mexico State University by Dr. Fabian Garcia. The peppers were intentionally bred to have thicker flesh with a milder flavor. In 1894, Emilio Ortega encountered the peppers in New Mexico and brought them back to his home garden in southern California where he eventually used the peppers in commercial canning. Today Green Anaheim chile peppers are cultivated in hot and dry climates throughout the United States and can be found at specialty grocers and local markets.
Restaurants currently purchasing this product as an ingredient for their menu.
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Recipes that include Green Anaheim Chile Peppers. One is easiest, three is harder.