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Mangosteen
The Purple mangosteen, botanical name Garcinia magostana, simply referred to as mangosteen, is an ultra-tropical slow growing evergreen tree that is cultivated for its edible fruit.
Spring Onions
Spring onions are most often utilized raw. The whole onion can be flash blanched and grilled, which brings out more the robust and sweet elements of the onions, and makes them a bolder pair for fish and meats
Grower
Green Anaheim chilies are available year round with a peak season in mid Summer.
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.
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.
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.
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.
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.
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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.
| Horizon School | Rancho Santa Fe CA | 858-756-5599 |
| Cafe Chloe | San Diego CA | 619-232-3242 |
| The Kebab Shop (Downtown) | San Diego CA | 619-525-0055 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| The Boardwalk Mission Beach | San Diego CA | 785-550-7576 |
| Prado at Balboa Park Banquets | San Diego CA | 619-744-3732 |
| Tartine | Coronado CA | 619-435-4323 |
| Pamplemousse Grill | Solana Beach CA | 858-792-9090 |
| Cowboy Star | San Diego CA | 619-450-5880 |
| La Valencia | San Diego CA | 858-551-3750 |
| Blue Water Seafood Market and Grill | San Diego CA | 619-497-0914 |
| Miguel's Cocina Coronado | Coronado CA | 619-437-4237 |
| San Diego Culinary Institute Inc. | La Mesa CA | 619-644-2100 |
| Baja Betty's | San Diego CA | 619-269-8510 |
| Dolce Pane & Vino | Del Mar CA | 858-832-1518 |
| Toast Catering | san diego CA | 858.208.9422 |
| Inn at Rancho Santa Fe | Rancho Santa Fe CA | 800 843 4661 |
| La Villa | San Diego CA | 619 255 5221 |
| Juan Chou | San Diego CA | 619-487-0455 |
| Mitch's Seafood | San Diego CA | (619) 222-8787 |
| Finch's Wine Bar & Bistro | La Jolla CA | 858-456-4056 |
| Miguel's Cocina Pt Loma | San Diego CA | 619-224-2401 |
| Brooklyn Girl | San Diego CA | 619-296-4600 |
| SuperNatural Sandwich | San Diego CA | 619-356-1992 |
| Wynola Flats Produce | Julian CA | 760-765-2979 |
| Root Cellar Catering Co. | San Diego CA | 760-846-2092 |
| Lafayette Hotel | San Diego CA | 619-296-2101 |
| Prepkitchen La Jolla | San Diego CA | 858-875-7737 |
| Miguel's Old Town | San Diego CA | 619-298-9840 |
| Urban Solace | San Diego CA | 619-295-6464 |
| The Kebab Shop Mission Valley | San Diego CA | 619-491-0279 |
| The Kebab Shop Little Italy | San Diego CA | 619-550-5481 |
| Sorority Cuisine - Delta Gamma | San Diego CA | 916 847 9896 |
| Stingaree | San Diego CA | 619-544-0867 |
| Miguel's Eastlake | Chula Vista CA | 619-656-2822 |
| Vine Cottage | La Mesa CA | 619-465-0138 |
| The Kebab Shop (Encinites) | Encinitas CA | 760-634-9822 |
| The Kebab Shop (Mira Mesa) | San Diego CA | 858-586-0499 |
| Lux Catering | Encinitas CA | 760-710-7057 |
| Prado at Balboa Park Restaurant | San Diego CA | 619-744-3732 |
| Martinis above Fourth | San Diego CA | 619-400-4500 |
| Ohana Catering | San Diego CA | 858-278-1043 |
| Salad Style | San Diego CA | 619-255-6731 |
| Four Seasons Residence Club | Carlsbad CA | 760 603 3700 |
| JR Produce | San Diego CA | 858-270-3857 |
| The Compass | Carlsbad CA | 760-419-8343 |
| Brigantine Escondido | Escondido CA | 760-743-4718 |
| Union Tribune | San Diego CA | 619-299-3131 |
| The Tavern | Coronado CA | 602-628-5890 |
| Prado at Balboa Park Kitchen | San Diego CA | 619-744-3732 |
| The Kebab Shop Rancho Bernardo | San Diego CA | 858-451-1434 |
| Mission Bay Yacht Club | San Diego CA | 858-488-0501 x14 |
| Aztec Shops Catering | San Diego CA | 619-594-7641 |
| Miguel's Cocina Carlsbad | Carlsbad CA | 760-759-1843 |
| Top of the Market | San Diego CA | 619-234-4867 |
| Barleymash | San Diego CA | 619-276-6700 x304 |
| Decker Brothers Gourmet | San Diego CA | 858-461-3674 |
| Miguel's 4S Ranch | San Diego CA | 858-924-9200 |
Recipe Ideas
Recipes that include Green Anaheim Chile Peppers. One
is easiest, three is harder.
