The Anaheim pepper is a mild, medium-sized chili pepper that grows to 6-10 inches in length. It is often used for cooking and recipes when green, though it can be used when red. The basic variety ripens to a dark green/reddish color, but other strains ripen to full red. They are one of the most common chili peppers in the United States and are used in many foods and recipes. Red varieties can be strung together and dried to make ristras. Maturity: 75-80 Days You may well know the Ortega Brand of Mexican Food Products. In New Mexico, Anaheim peppers are referred as “New Mexico Chilies”, or often as the more well known “Hatch Chili Pepper”, when grown in New Mexico Hatch region. When picked and dried red, they are called California red or “chili colorado”, which is also the name for a famous pot of chili. When grown in the Hatch region of New Mexico, you’ll see them called Hatch chiles. You can use them in any dish you’d make using bell peppers, though of course expect a small bit of heat, which is often welcomed. They can become part of your mire poix, or your Cajun Holy Trinity, for building flavor into meals like soups and stews or even for making sauces. Anaheims are wonderful for consuming fresh, popular for making fresh salsa. You’ll often be cooking with Anaheim peppers if you cook with canned green chile. They are usually sold fresh, but also often canned. See how to freeze Anaheim peppers.
Anaheim Pepper Substitute
The best substitutes for Anaheim peppers are bell peppers, poblano peppers or cubanelle peppers, depending on your recipe. You can swap them for bell peppers or cubanelles for general cooking, for example when cooking them down with onions and garlic. For stuffing, look to the poblano pepper as a flavorful alternative. They are very easy to cook with. I love to stuff them, but I also use them in place of bell peppers. I also like to freeze them in baggies to use them all winter long for general recipes and cooking. Looking for Anaheim pepper recipes or other ideas for cooking with them?
