Organic Anaheim Chiles
Anaheim Chiles, also called Anaheim Peppers, California Chile Peppers, Chile Pasado, or Chile Seco del Norte, are scientifically classified as Capsicum annuum and they are grown in California. These chiles are deeper in color than their cousins the New Mexico Chile, and it is a milder variety of an original Hatch New Mexico chile, the New Mexico No. 9. Anaheim chiles are mostly sold fresh, but they are available dry, ground, and roasted as well. When you see "green chiles" in a can at a grocery store, you are likely looking at a can of Anaheim chiles packaged in sauce. There are approximately 4 dried chiles in an ounce.
Emilio Ortega was one of 13 children, born in California in the 19th century. His fascination with chiles started up later in life when he moved to New Mexico and was introduced to the state's famous chiles. He preferred the flavor of green chiles before they were fully mature and quickly made it a point to start collecting chile seeds from his favorites. When he returned to California in 1896, he brought with him his love of chiles as well as the seeds of the chiles he had loved in New Mexico. In Ventura, he planted his seeds and the chiles thrived. Soon, he had so many chiles that he was just giving them away because he couldn't eat them fast enough. His chiles soon took on a life of their own. Originally the New Mexico No. 9 chiles, the locals began calling Ortega's chiles Anaheim chiles after their popularity surged in Anaheim, California.
Ortega figured out that the chiles could be preserved in glass jars for some time after they had been roasted, peeled, seeded, and washed. He also found that cans worked just as well, and in 1898 he launched the Ortega Chile Packaging Company with the intention of preserving his favorite chiles for the masses. This was the first commercial food operation to come from the state of California. Later, his company was simply called "Ortega" and today they continue to thrive in chile sales, as well as the sales of other notably Hispanic food ingredients.
Since the chiles were originally indigenous to New Mexico, they are often mistaken for New Mexico Chiles. However, because of soil and climate differences, Anaheim chiles have a different flavor and coloring than the New Mexico chiles. This is similar to how the same style of grapes grown in different parts of the world will produce different flavors- something known as terroir in the food world.
Much like other chiles, Organic Anaheim Chiles need a lot of water and constant sunshine. They will grow to be about 5 to 8 inches long and about 2 inches wide. They start off as a beautiful greenish yellow color and then ripen to yellowish orange and finally they turn a beautiful, deep red color. They grow from seedlings and are planted once the temperature at night is consistently above 55° F and the daytime temperature is consistently around 65° to 70° F. It only takes the chile plant 75 to 80 days to produce mature chiles.
Our Organic Anaheim Chiles are grown in the United States.
Organic Anaheim Chiles are very mild, with a heat rating range of 900-1200 SHU.
The Anaheim chiles is perfect for canning so it is a popular fresh market chile, but it is also a popular chile powder. Its mild, sweet flavor with only a tiny amount of heat is perfect for chile lovers of all kinds. Those who don't typically like chiles tend to enjoy the Anaheim as well, since it is so mild and pleasant tasting. This is the most common chile used in making chile rellenos. They are great in breakfast burritos, on eggs, in soups, stews, vegetable dishes, and when paired with a red sauce for use in enchiladas or in tamales.
Organic Anaheim Chiles are great when paired with cheeses of all types, pork, poultry, corn, tomatoes, and black beans. They can be rehydrated and used to make mildly spicy mozzarella sticks or onion rings, simply incorporate the rehydrated chile into your frying batter. When used with spices, these chiles pair nicely with both cumin and coriander.
If you are using them dry, we recommend dry roasting the chiles in a hot skillet for a few moments before use to release a nuanced smoky flavor. To dry roast the chiles, simply put them into a hot skillet and wait for them to become fragrant; this takes anywhere from four to five minutes. Be careful not to burn the chiles as they will become rather bitter in flavor.
To rehydrate chiles, simply place the chiles in a small bowl and cover them in hot water for about 20 to 30 minutes. The water should be hot but not boiling. Don't let them sit for longer than that as their flavor will lose integrity. You can roast the chiles before rehydrating them in a skillet for a few minutes for more intense flavor. You can remove seeds and inner membranes either before or after the chiles have been rehydrated, if you desire a chile that is less spicy as all the capsaicin and thus the heat of the chile resides entirely in the inner membrane and seeds.
Our Organic Anaheim Chiles have a mild heat and a somewhat sweet flavor.
Serving Size1 chile, 5g
Amount Per Serving
% Daily Value*