Anaheim
The Anaheim is a mild Capsicum annuum chili, a California-associated form of the New Mexico chile. Its name comes from Emilio Ortega, a farmer who brought New Mexican chile seeds to the Anaheim area of Southern California in the early 1900s. It is gentle on the Scoville scale, commonly around 500 to 2,500 units, though strains grown in New Mexico tend to run hotter, sometimes well above that range. Long, glossy, and green, ripening to red, the Anaheim has a mildly sweet, earthy flavor and thick-enough walls to hold up to roasting and stuffing. It is a favorite for chile rellenos, roasted green-chile sauces, and stews, and dries well for ristras and red-chile powders. Its low heat and generous size make it an approachable, everyday cooking chili, closely related to the celebrated Hatch chiles grown in New Mexico's Hatch Valley. Dried, the red ripe pods become Chile Seco del Norte (chile colorado), the everyday mild dried chile of the north.
The Anaheim is a mild Capsicum annuum chili, a California-associated form of the New Mexico chile. Its name comes from Emilio Ortega, a farmer who brought New Mexican chile seeds to the Anaheim area of Southern California in the early 1900s. It is gentle on the Scoville scale, commonly around 500 to 2,500 units, though strains grown in New Mexico tend to run hotter, sometimes well above that range. Long, glossy, and green, ripening to red, the Anaheim has a mildly sweet, earthy flavor and thick-enough walls to hold up to roasting and stuffing. It is a favorite for chile rellenos, roasted green-chile sauces, and stews, and dries well for ristras and red-chile powders. Its low heat and generous size make it an approachable, everyday cooking chili, closely related to the celebrated Hatch chiles grown in New Mexico's Hatch Valley. Dried, the red ripe pods become Chile Seco del Norte (chile colorado), the everyday mild dried chile of the north.
