Produce Briefs...
Fingerling Russian Banana Potatoes
Although very petit in size, fingerlings are fully mature when harvested, thus they should not to be confused with new potatoes, potatoes that are harvested when immature.
White Corn
White corn is a sweet corn variety. Its ears are wrapped in tightly layered pale lime green to white husks. One ear of corn can contain up to 400 kernels growing in rows lengthwise.
Grower
Seasons/Availability
Green Anaheim chilies are available year round with a peak season in mid Summer.
Current Facts
Anaheim chiles, also known as the California chili or Magdalena is a perennial chile pepper grown primarily as an annual. When reaching full maturity, the Anaheim chile is known as Chile Colorado. In dried form the Anaheim chile is called chile seco del norte. Anaheim chiles are of the species, Capsicum annuum, a species of peppers native to South America. All Capsicum annuum cultivars are green when unripe and will eventually become red, some varieties turning brown and near black when reaching full maturity. Anaheim chile's principal use is for canning, though they are also sold widely as a fresh market mild chile pepper.
Description/Taste
Green Anaheim chiles are defined by their elongated curved lime green pod and their mild, sweet flavor. The chile's skin is waxy, glossy and semi thick. Inside the pod is a thin white seeded membrane. Raw Anaheim chiles are bright, succulent and slightly peppery in flavor. Cooked Anaheim chiles, whether slow roasted or grilled obtain a depth of rich, sweet and tangy flavors. Anaheim chiles are harvested immature anywhere between four inches and ten inches in length. If allowed to reach maturity, Anaheim chiles will eventually turn a deep red color, lose their moisture and shrink significantly in size.
Applications
Anaheim chiles are commonly used to make chiles rellenos. However, they can be included in a number of dishes that call for a mild, sweet chile. To get the most flavor out of the chile, fire roast it until the skin is charred and then peel off the skin. Anaheim chiles can be used in sauces, stews, as a vegetable in a side dish or eaten as an appetizer or first course. Anaheim chiles pair well with aged cheeses, fresh young cheeses, pork, poultry, corn, tomatoes, eggs, black beans, and spices such as cumin and corriander.
Ethnic/Cultural Info
Anaheim chiles, as with most mild green chiles, are used primarily in Latin cuisines throughout Mexico, California, Southwestern United States and Latin communities throughout America. They are the chile made famous by Ortega, which has been selling them as a canned fire roasted chile since 1897.
Geography/History
Although Anaheim Chiles received the given name "Anaheim" due to the farmer named Emilio Ortega who brought seeds of the chile to Anaheim, California where he opened a pepper cannery in the late 19th century, the pepper is simply a transplanted New Mexico green chile. The Anaheim chile's original ancestors are mild green chiles that have been growing in New Mexico for centuries. There appearance may have been different, there heat level higher, their sizes smaller but essentially these varieties are still being cultivated today. Anaheim chiles prefer warm to hot and dry climates with long days and cool nights for optimal growing conditions. They are grown throughout Southern California and of course, New Mexico.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
the other 4...
Recipe Ideas
Recipes that include Green Anaheim Chile Peppers. One
is easiest, three is harder.
| Triple A Produce, Inc. |
Seasons/Availability
Green Anaheim chilies are available year round with a peak season in mid Summer.
Current Facts
Anaheim chiles, also known as the California chili or Magdalena is a perennial chile pepper grown primarily as an annual. When reaching full maturity, the Anaheim chile is known as Chile Colorado. In dried form the Anaheim chile is called chile seco del norte. Anaheim chiles are of the species, Capsicum annuum, a species of peppers native to South America. All Capsicum annuum cultivars are green when unripe and will eventually become red, some varieties turning brown and near black when reaching full maturity. Anaheim chile's principal use is for canning, though they are also sold widely as a fresh market mild chile pepper.
Description/Taste
Green Anaheim chiles are defined by their elongated curved lime green pod and their mild, sweet flavor. The chile's skin is waxy, glossy and semi thick. Inside the pod is a thin white seeded membrane. Raw Anaheim chiles are bright, succulent and slightly peppery in flavor. Cooked Anaheim chiles, whether slow roasted or grilled obtain a depth of rich, sweet and tangy flavors. Anaheim chiles are harvested immature anywhere between four inches and ten inches in length. If allowed to reach maturity, Anaheim chiles will eventually turn a deep red color, lose their moisture and shrink significantly in size.
Applications
Anaheim chiles are commonly used to make chiles rellenos. However, they can be included in a number of dishes that call for a mild, sweet chile. To get the most flavor out of the chile, fire roast it until the skin is charred and then peel off the skin. Anaheim chiles can be used in sauces, stews, as a vegetable in a side dish or eaten as an appetizer or first course. Anaheim chiles pair well with aged cheeses, fresh young cheeses, pork, poultry, corn, tomatoes, eggs, black beans, and spices such as cumin and corriander.
Ethnic/Cultural Info
Anaheim chiles, as with most mild green chiles, are used primarily in Latin cuisines throughout Mexico, California, Southwestern United States and Latin communities throughout America. They are the chile made famous by Ortega, which has been selling them as a canned fire roasted chile since 1897.
Geography/History
Although Anaheim Chiles received the given name "Anaheim" due to the farmer named Emilio Ortega who brought seeds of the chile to Anaheim, California where he opened a pepper cannery in the late 19th century, the pepper is simply a transplanted New Mexico green chile. The Anaheim chile's original ancestors are mild green chiles that have been growing in New Mexico for centuries. There appearance may have been different, there heat level higher, their sizes smaller but essentially these varieties are still being cultivated today. Anaheim chiles prefer warm to hot and dry climates with long days and cool nights for optimal growing conditions. They are grown throughout Southern California and of course, New Mexico.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| The Kebab Shop Little Italy | San Diego CA | 619-550-5481 |
| Prado at Balboa Park Kitchen | San Diego CA | 619-744-3732 |
| Market Restaurant and Bar | Del Mar CA | 858-523-0007 |
| The Kebab Shop (Encinites) | Encinitas CA | 760-634-9822 |
| Georges at the Cove | San Diego CA | 858-454-4244 |
| Ritual Tavern | San Diego CA | 619-283-1618 |
| Miguel's Old Town | San Diego CA | 619-298-9840 |
| Indigo Grill | San Diego CA | 619-234-6802 |
| Miguel's Eastlake | Chula Vista CA | 619-656-2822 |
| Dolce Pane & Vino | Del Mar CA | 858-832-1518 |
| Vine Cottage | La Mesa CA | 619-465-0138 |
| Searsucker | San Diego CA | 619-233-7327 |
| Miguel's 4S Ranch | San Diego CA | 858-924-9200 |
| Cirque Du Soleil Totem | Del Mar CA | 702-513-2146 |
| Prepkitchen La Jolla | San Diego CA | 858-875-7737 |
| La Villa | San Diego CA | 619 255 5544 |
| Miguel's Cocina Pt Loma | San Diego CA | 619-224-2401 |
| Blue Water Seafood Market and Grill | San Diego CA | 619-497-0914 |
| Whisknladle | San Diego CA | 858-551-7575 |
| Miguel's Carlsbad | Carlsbad CA | 760-759-1843 |
| Blue Pearl | San Diego CA | 619-222-4198 |
| The Kebab Shop (Downtown) | San Diego CA | 619-525-0055 |
| D Bar SoCal | San Diego CA | 619-632-7644 |
| Offshore Sports Grill | San Diego CA | 619-276-2253 |
Recipe Ideas
Recipes that include Green Anaheim Chile Peppers. One
is easiest, three is harder.
