Anaheim Chilli

Updated: Mar 30, 2019

Heat; 2.5/10

500 to 2.500 on the Scoville scale

The Anaheim pepper is native to Mexico and is also known as California pepper or Magdalena.

It was a farmer named Emilio Ortega who introduced chilli pepper to the Anaheim area (California) hence his name.

Since Anaheim peppers originated from New Mexico, they are also sometimes known as New Mexico peppers.

This chile is used in many Mexican and New Mexican dishes

The modern peppers were developed by pioneer horticulturist Fabián Garcia at New Mexico State University in 1894, and then known as the New Mexico College of Agriculture and Mechanic Arts.

The New Mexico chile peppers, which typically grow from a green to a ripened red, are popular in the cuisine of the South western United States, the broader Mexican cuisine, and an integral staple of New Mexican cuisine.

The chile pepper is one of New Mexico's state vegetables,

The New Mexico green chile pepper flavor has been described as lightly pungent similar to an onion, or like garlic with a subtly sweet, spicy, crisp and smoky taste. The ripened red retains the flavor, but adds an earthiness and bites while ageing mellows the front-heat and delivers more of a back-heat.

The spiciness depends on the variety of New Mexico chile pepper

Green chiles are served roasted and peeled, whole or diced, and in various sauces.

The most common uses for these diced chiles, or sauces, is in enchiladas, burritos, burgers, French fries, or rice.

Chile roasting refers to roasting of green chiles, most commonly occurring during harvest season, in autumn, throughout New Mexico.

The red chile, the matured green chile, is frequently dried and ground to a powder.

These dried or powdered peppers are turned into a red chile sauce.

The dried peppers are rehydrated by boiling in a pot, and then blended with various herbs and spices, such as onion, garlic, and occasionally Mexican oregano.

The red chile powder is usually simply blended with water, herbs, and spices.

Serving both red and green chile sauces on a dish is sometimes referred to as "Christmas" style.

Both green and red chile can be dried and turned into a powder, though this is more common with red chile.

© 2018 Wessel Woortman

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