July 7, 2023
Source: Broke Bank Vegan
Photo Source: Unsplash,
The Anaheim pepper, also known as the chile Anaheim, is a mildly spicy chile used to bring life to many Mexican and Tex-Mex dishes. Find out everything you need to know about this pepper, its flavor and heat profile, health benefits, and mouthwatering recipe ideas.
What are Anaheim peppers?
Anaheim peppers, as the name suggests, are named after the vibrant city of Anaheim, California. The story of this chile variety starts with a New Mexico farmer named Emilio Ortega.
In a stroke of horticultural brilliance, Ortega made the decision to transplant Hatch, also known as New Mexico chile seeds, to the fertile soils of California. In this new environment, these seeds underwent a subtle transformation, resulting in a slightly different yet equally appetizing chile variety — the Anaheim pepper!
Despite bearing a striking resemblance to their Hatch counterparts, Anaheim peppers have their own unique flavor profile. This is largely attributed to the variations in the soil compositions between their native and transplanted locations. Pretty cool, right?
In terms of physical characteristics, Anaheim peppers are medium in size, typically reaching a length between 6 to 10 inches. They’re generally sold and cooked when green, although they will turn red as they ripen.
In fact, when Anaheim peppers turn fully red, they are dried to become chile seco del Norte or chile Colorado (much like poblano peppers becoming ancho chiles).
Flavor profile
Anaheim peppers have a sweet, bell pepper-esque flavor with a mild spice in their raw form. Once roasted (which is common), the taste becomes much sweeter and smokier.
Much like some poblano peppers, they are a great way to add flavor to dishes without imparting too much spice.
Spice level
Anaheim peppers are considered a mildly spicy pepper, ranging from 500-1000 Scoville Heat Units (SHU).
In comparison to a jalapeño, they are about 5-16x milder on the Scoville Scale.
Anaheim chiles are just above pepperoncini.
Nutritional information
Anaheim peppers (and essentially all chiles) are low in calories, high in fiber, and nutrient-dense. One Anaheim pepper contains the following:
24 calories
5 g of carbohydrates
3 g of sugar
1 g of fiber
1 g of protein
Health benefits
If you are not a fan of spicy chiles, just think about all the health benefits you’re missing out on! Anaheim peppers contain an abundance of vitamin C, K, A, and pyridoxine (vitamin B6).
Not only that, Anaheim peppers are filled with a compound called capsaicin. Capsaicin is what puts the spice in spicy pepper, but it’s also proven to be a potent anti-inflammatory, promoting heart health.
How to cook with Anaheim peppers
There are a ton of ways to introduce new flavors into your favorite recipes just by cooking Anaheim peppers using different techniques. Try some of these out:
Roasting or grilling: Roast Anaheim peppers in a 400F oven or directly on a grill over medium-high heat until their skin is charred and blistered. This adds a smoky, sweet flavor to the peppers.
Blanching: Briefly blanch Anaheim peppers in boiling water, then shock them in ice water to retain their bright color and make them easier to peel. This is especially useful if you’re using them in salsas.
Sautéing: Slice the Anaheim peppers and sauté them with onions, garlic, or other vegetables for a quick and flavorful side dish.
Stuffing: Just like poblano peppers, Anaheim peppers are perfect for stuffing. Fill them with grains, veggies, or plant-based cheese and bake them until the peppers are tender and the cheese is melty.
Pickling: You can pickle Anaheim peppers in vinegar, water, sugar, and salt brine. Pickled peppers add a tangy crunch to sandwiches, salads, and other dishes.
Remember, when handling Anaheim peppers, it’s a good idea to wear gloves to avoid irritation from the capsaicin, especially if you’re sensitive to it.
Troubleshooting tips
Lacking spice: Anaheim peppers are mild by nature. If you’re looking for more heat, try leaving the seeds and veins intact when cooking.
Mushy peppers: Anaheim peppers typically only need a few minutes to cook. If you’re roasting them, keep an eye on the peppers, and remove them from heat as soon as the skin blisters.
Difficulty peeling: To make peeling easier after roasting, place the peppers in a plastic bag or cover them with plastic wrap to steam for several minutes. The steam will help loosen the skin.
Bitter taste: Sometimes the skin of the pepper can become bitter when roasted. Make sure to remove all the skin after roasting and before using it in your recipes.
Stomach discomfort: Although Anaheim peppers are mild, they can still cause discomfort for those with a sensitive stomach. To lessen this, remove all the seeds and veins before cooking, and pair them with other foods to buffer the effects.
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