Roselle may be used raw, dried or juiced. The fruit's tart flavor requires a sweetener of some kind, and it is successfully used like a cranberry in recipes for jam, jelly, chutney and even wine.
Barrel Cactus Fruit
The fruit of the Barrel cactus is best prepared in sweet applications, since its natural tartness lends itself well to a hint of sugar. Cook the fruit down with agave syrup to make a jam, jelly or a sweet and sour chutney.
Dried Anahiem Chile Peppers
Inventory, 5 lbs : 0.20
This item was last sold on : 09/22/17
Dried Anaheim chiles are a large variety measuring between 12 and 15 centimeters long. They have a shiny yet leathery exterior in deep shades of red and maroon. When dried, their sweet fruit flavors become smoky and desiccated with only a hint of spice. Considered a mild chile, Dried Anaheims range on average from 500 and 2500 Scoville units on the Scoville heat scale.
Dried Anaheim chile peppers are available year-round.
Dried Anaheim chile peppers are a species of Capsicum anuum that can often come across as confusing because of the many ways they are harvested, processed and marketed. In the dried form they are also commonly labeled as California or Colorado chiles in American grocery stores and chile Seco Del Norte in Mexico. In their fresh state, they can be used as an under ripe green chile or fully mature red chile, and are sold fresh, roasted or canned. In any form, the Anaheim chile is one of the most commonly grown peppers in the United States today.
Dried Anaheim chiles are rich in vitamin A and C.
The mild spice of dried Anaheim chiles make them very approachable for most palates. Reconstitute the chiles in water or chicken stock for a rich smoky enchilada sauce or a tamale filling with braised pork or beef. They can also be thinly sliced and slowly steeped in olive oil and garlic for making Pescado al Ajillo. Their large size makes them prime for a stuffing pepper, especially when fresh, but after a few hours of soaking the dried chiles become pliable again and are excellent baked with a fresh cheese stuffing.
All Anaheim chile peppers are descendants the original “New Mexico No. 9”, the first standardized variety of what was then simply called the New Mexico chile pepper.
Anaheim chiles were first produced in the early 1900s by Dr. Fabian Garcia, a famed New Mexican horticulturist. He was in search of developing a new pepper that was bigger, juicier, and softer than those varieties available to him. He worked with a farmer by the name of Emilio Ortega, who brought the seeds to Anaheim, California and began cultivating them. The chiles soon adopted the name of the growing region and are now commonly known as Anaheim chiles.
Restaurants currently purchasing this product as an ingredient for their menu.
|Marriott Gaslamp||San Diego CA||619-696-0234 x6051|
|Swell Café (Mission Beach)||San Diego CA||858-270-9900|
|Galaxy Taco||La Jolla CA||858-228-5655|
|Culinary Concepts||San Diego CA||858-530-1885|
|Wrench and Rodent||Oceanside CA||760-840-1976|
|Barleymash||San Diego CA||619-276-6700 x304|
|Swell Cafe (Del Mar)||Del Mar CA||858-270-9900|
|Olivewood Gardens and Learning Center||National City CA||619-434-4281|
|Tasting Room Del Mar||Del Mar CA||562-756-1170|
|Gaslamp Union Kitchen & Tap||San Diego CA||619-795-9463|
|Sorority Cuisine - Kappa Alpha Theta||San Diego CA||619-339-1924|
Recipes that include Dried Anahiem Chile Peppers. One is easiest, three is harder.
|My Recipes||Dried Chile Salsa|
|Former Chef||Slow Cooked Cuban Pork|
|Leite's Culinaria||Olives Stuffed with Ground Beef in Piquant Tomato Ragout|
|Melissa's World Variety Produce, Inc.||Roasted Tomato Salsa|
|Eating Well||Ancho/Anaheim Chile Salsa|
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Near Shoreline, Washington, United States
About 524 days ago, 4/19/16