Anaheim chile

Anaheim Chile is a variety of chile pepper that is named after the city of Anaheim, California. It is a mild to medium-hot pepper that is commonly used in Mexican cuisine, particularly in dishes such as chiles rellenos and chile verde.

History

The Anaheim Chile was brought to California in the early 20th century by Emilio Ortega, a farmer who is also the founder of the Ortega company. He began growing the peppers in Anaheim, hence the name. The peppers quickly became popular due to their mild heat and versatile flavor.

Characteristics

Anaheim Chiles are typically 6 inches long and are usually harvested when they are green. However, they can also be left on the plant to ripen to a red color. The heat level of the pepper can vary, but it is generally considered to be mild to medium. The flavor is described as being sweet and tangy with a slight smoky flavor.

Culinary Uses

Anaheim Chiles are a staple in Mexican cuisine and are used in a variety of dishes. They are often roasted and peeled before being used in recipes. They are a key ingredient in chiles rellenos, a dish that involves stuffing the peppers with cheese and then frying them. They are also used in chile verde, a stew made with pork and green chiles.

Cultivation

Anaheim Chiles are relatively easy to grow and are suitable for a variety of climates. They prefer full sun and well-drained soil. The plants are typically started indoors and then transplanted outside after the last frost. The peppers are ready to harvest when they are firm and glossy.

See Also

• Chile pepper
• Mexican cuisine
• Ortega (brand)