A vibrant red, this anaheim chile is the ripe form of a green anaheim chile. With a thick, smooth, shiny skin, this mature chile has a more developed sweetness than when green and immature. As green chiles turn red, the flavor moves from grassy earthy notes to a sweeter more complex flavor. Red anaheim chiles deliver a medium sweet heat. Roasting improves the flavor. The dried powdered form of this chile is called chile Colorado. Scoville units: 2-3 (1000-1500)

Nutritional Value

Offering an excellent source of vitamin A, chiles are cholesterol-free, saturated fat-free, low in calories and sodium, and high in fiber. Chiles contain significant amounts of thiamine, niacin, iron and riboflavin, along with vitamin C and the B vitamins.

Serving Ideas

Anaheim chiles are a common variety, the red being the fully mature pepper form. Roast, peel and seed then dice and add to grilled steak tacos, or toss with sliced potatoes, fennel and cheese then bake into casserole. Roast or steam, peel and de-seed, then stuff with cheese or shredded pork, batter and fry or bake for chile rellenos. For a soup combine roasted, diced peppers with black beans, bell peppers, spices and vegetable broth. Puree roasted, diced chiles with garlic, lemon and prepared mayonnaise and use as a spread for sandwiches or burgers. Anaheim red chiles will keep in cool dry storage for one to two weeks.

Geography/History

The anaheim chile was developed 1896 by a California rancher by the name of Emilio Ortega. Taking chile seeds from New Mexico to his home in Oxnard, California, Ortega was successful in cultivating the pods and in 1900 opened the first chile cannery near anaheim, California. This famous chile was then named anaheim. The most commonly available chile in the United States, the anaheim creates the celebrated ristra, a very popular string or wreath that showcases their color and shape.

Seasons/Availability

Red anaheim chiles are available in summer.