Red Anaheim Chile Peppers
Inventory, 10 lbs : 0
Red 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, waxy, and bright red with deep linear indentations running the length of the pod. Underneath the skin, the striated flesh ranges in color from orange-red to yellow and is crisp and aqueous, encasing a central cavity filled with ivory membranes and many round, cream-colored seeds. Red Anaheim chile peppers are the mature, ripe versions of the pepper and have a bright, slightly fruity, sweet, and peppery taste with a moderate to hot level of spice.
Red Anaheim chile peppers are available year-round, with a peak season in mid-summer.
Red Anaheim chile peppers, botanically classified as Capsicum annuum, are the ripe and mature version 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, Red Anaheim chiles may also be found labeled as California Red chiles, Chile Colorado, California pepper, Magdalena pepper, Hatch peppers, and New Mexico peppers in fresh markets even though some of these names may also apply to other varieties of peppers. Red Anaheim chile peppers are the hotter and more developed version of the green Anaheim pepper as the pods are left longer on the plant during cultivation to deepen its flavor and spice. The red pepper can widely vary in levels of heat, averaging 500 to 2,5000 SHU on the Scoville scale, but sometimes tasting much hotter depending on the region it is cultivated in. Anaheim chile peppers are one of the most common chile peppers grown in the United States today, and the red peppers are known for their use as a dried spice in southwestern cuisine.
Red Anaheim chile peppers are an excellent source of vitamins A and C, which are antioxidants that can help boost collagen production and prevent vision loss. The peppers also contain iron, vitamins B6 and K, potassium, and fiber.
Red Anaheim chile peppers are best suited for both raw and cooked applications such as roasting, grilling, and baking. When used raw, the peppers can be chopped into salsas, used as a topping for nachos, or tossed into salads. When cooked, Red Anaheim chile peppers are popularly fire-roasted until the skin is charred and then the skin is removed to reveal tender, smoky flesh. Once the pepper is cooked, it can be mixed into casseroles, stews, and soups, served with egg-based dishes, layered into sandwiches, or rolled into enchiladas and tamales. Red Anaheim chile peppers can also be stuffed with meat and cheese, dipped in egg, and then fried to make a version of chile relleno like its green counterpart. In addition to fresh preparations, Red Anaheim chile peppers can be dried, de-seeded, and ground into a powder to be used as a spice. This dried flavoring can be sprinkled over cooked meats, roasted vegetables, cocktails, and even chocolate-based desserts for a spicy kick. Red Anaheim chile peppers pair well with meats such as poultry, pork, and beef, eggs, black beans, tomatoes, cumin, coriander, cilantro, cheeses such as queso fresco, cheddar, or jack, and lime juice. The peppers will keep up to one week when stored whole, unwashed, and loosely placed in a plastic bag in the refrigerator. Dried peppers will keep up to one year when stored in a sealed container in a cool, dry, and dark place.
Anaheim chiles were named after Anaheim, California, which is the first city where the peppers gained notoriety in the early 1990s for their use in canning. While the green Anaheim chile pepper became more well-known in the fresh pepper market for its mild spice, the Red Anaheim chile pepper became known for its use in ristras, which are edible wreaths of dried peppers. A common decoration in the southwestern United States, Red Anaheim chile peppers are strung along thin pieces of string in many different shapes and are dried for extended use. Ristras used to be the economical way farmers stored their dried peppers in New Mexico, but as their aesthetic appeal increased, many households also now use the wreaths as ornamental decoration in kitchens, believed to bring good luck.
Red Anaheim chile peppers are native to New Mexico where they were believed to be developed from a local 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 Red Anaheim chile peppers are cultivated in hot and dry climates throughout the United States and can be found at specialty grocers and local markets.
Recipes that include Red Anaheim Chile Peppers. One is easiest, three is harder.
|The Cook's Cook||Everyday Pepper Sauce|
|Food dot com||Emeril's Homemade Pepper Sauce|
|Saveur||Peppers Stuffed with Feta|