An Anaheim pepper is a mild variety of the New Mexico chile pepper cultivar No. 9. A type of chile pepper that is about a 6" in length, is green in color, and has a mild to medium-hot flavor. It is sold fresh and is available roasted, dried, or canned. When the chile is dried, it turns a dark burgundy color. It is sometimes referred to as the New Mexico chile, but the actual New Mexico chilees are a bit hotter. When canned, this chile is typically labeled simply as "green chilees".
The chile "heat" of Anaheims varies from 500 to 2,500 on the Scoville scale; however, typical cultivars grown in New Mexico can selectively and uniformly range from 500 to 10,000 Scoville units.
Anaheim's are very popular in Southwestern US Cuisine. Also called "New Mexican Chile". These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder. They got the name "Anaheim" when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900's.
The Red Anaheim chile pepper, botanically a member of Capsicum annuum is the mature version of the popular green Anaheim chile pepper. Depending upon where it is grown it is also known as New Mexico chile pepper and California red chile pepper. When dried and powdered it is often sold as chile Colorado. The Anaheim pepper is one of the most common chile peppers grown in the United States today. The green variety is most commonly used fresh though the red has gained in popularity, both fresh and for use in its dried form.
The chile "heat" of Anaheims varies from 500 to 2,500 on the Scoville scale; however, typical cultivars grown in New Mexico can selectively and uniformly range from 500 to 10,000 Scoville units.
Anaheim's are very popular in Southwestern US Cuisine. Also called "New Mexican Chile". These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder. They got the name "Anaheim" when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900's.
The Red Anaheim chile pepper, botanically a member of Capsicum annuum is the mature version of the popular green Anaheim chile pepper. Depending upon where it is grown it is also known as New Mexico chile pepper and California red chile pepper. When dried and powdered it is often sold as chile Colorado. The Anaheim pepper is one of the most common chile peppers grown in the United States today. The green variety is most commonly used fresh though the red has gained in popularity, both fresh and for use in its dried form.
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