Unkindly named but understandably, Ugli™ fruit, pronounced OO-gli, is wrapped in a rough, puffy, slightly loose-fitting greenish-yellow to orange baggy fragrant skin.
Violina Di Rugosa Butternut Squash
Violina di Rugosa squash is an heirloom butternut named after its violin shape and rough or scalloped skin.
Dried Anahiem Chile Peppers
Inventory, 5 lbs : 8.67
This item was last sold on : 01/16/18
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.
|Waypoint Public||San Diego CA||619-255-8778|
|US Grant Hotel Main||San Diego CA||619-232-3121|
|Galaxy Taco||La Jolla CA||858-228-5655|
|Waypoint Public Del Sur||San Diego CA||858-312-8398|
|Swell Café (Mission Beach)||San Diego CA||858-270-9900|
|Barleymash||San Diego CA||619-276-6700 x304|
|Wrench and Rodent||Oceanside CA||760-840-1976|
|Marriott Gaslamp||San Diego CA||619-696-0234 x6051|
|Madison High School||San Diego CA||858-496-8410|
|Pop Pie Co.||San Diego CA||619-900-4743|
Recipes that include Dried Anahiem Chile Peppers. One is easiest, three is harder.
|Leite's Culinaria||Olives Stuffed with Ground Beef in Piquant Tomato Ragout|
|Melissa's World Variety Produce, Inc.||Roasted Tomato Salsa|
|My Recipes||Dried Chile Salsa|
|Former Chef||Slow Cooked Cuban Pork|
|Eating Well||Ancho/Anaheim Chile Salsa|
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Near Shoreline, Washington, United States
About 638 days ago, 4/19/16