Anaheim Peppers

Anaheim peppers are a mild chili pepper variety named after Anaheim, California, where they were first cultivated commercially. Originating from the New Mexico region, these peppers are celebrated for their versatility and gentle heat. They possess a flavor that is mildly sweet with a subtle tang, and a pleasant vegetal note reminiscent of green bell peppers, but with a hint of spice. Their texture is firm and crisp when fresh, becoming tender and slightly smoky when roasted or cooked. In cooking, Anaheim peppers behave well across a range of techniques, from grilling and roasting to stuffing and sautéing, contributing a nuanced depth without overwhelming other ingredients with heat.

Notes

When selecting Anaheim peppers, look for ones that are firm and vibrant in color, with a bright green or red hue depending on ripeness. Store fresh Anaheim peppers in the refrigerator crisper drawer for up to a week. For longer storage, they can be roasted, peeled, and frozen for up to three months. To handle, wear gloves if you have sensitive skin, as the capsaicin can cause irritation. Anaheim peppers are generally well-tolerated but are part of the nightshade family, which may concern those with specific dietary restrictions.

Uses

Stuffed with cheese
Roasted for salsa
Grilled with meats
Chili con carne addition
Enchilada filling component
Sautéed with vegetables
Pickled for preserves

Replacements

Poblano peppers
Pasilla peppers
Bell peppers
Shishito peppers
Mild banana peppers

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Vegetable Broth

A fragrant and nourishing base crafted from a medley of fresh vegetables, simmering into a golden elixir that captures the essence of earthy sweetness and savory depth.

Recipes to try

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A zesty, one-pan wonder where plump shrimp and smoky chorizo mingle with fragrant rice, creating a fiesta in every bite.

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Creamy, comforting chowder with a roasted sweetness from corn and zucchini, finished with a sprinkle of fresh herbs.