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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