Anaheim
aka:
New Mexican Chiles
Heat Index- Mild
These are the most common chile available -- long, green, and gentle as a lamb. Canned Anaheims are everywhere, and they're likely what you'll get when you order a chile relleno at a mass-market restaurant. Because Anaheims have a tough skin, they must first be charred until lightly blackened, then steamed in a plastic or paper bag for 10 minutes so the skin can be peeled off. They're great, of course, in chiles rellenos; I also use them for rajas and a variety of mild green-chile stews. Color Bright green maturing to red, drying to brownish-red ....... Average Size 7 – 10" long, 1 3/4 – 2" diameter ....... Shape Elongated, flattened, tapering to a blunt point. ....... Description Fresh chiles must be roasted and peeled before using. They can be smoked too, giving them a deliciously, distinctive flavor. ....... Scoville Heat Units 1,000 – 1,500 ....... Recipes: Chile Rellenos Salsa de Chile Verde Chile Trivia:
A ristra ( pictured above ) is a string of chiles which is hung to dry. The dried chiles are then used during the rest of the year while making an attractive decoration in the meantime........ Most Common Uses Stuffed as chile rellenos, soups, stews, sauces, casseroles, ornamental (ie. chile ristras)
Ancho Chiles
Cascabel Chiles
Cayenne
Chile de Arbol
Chile Pequin
Chiltepin
Chipotle
Guajillo Chiles
Guero
Habanero Chiles
Jalapenos
Mulato
New Mexican Green Chiles
Pasilla/Chile Negro
Poblano Peppers
Red Fresnos
Serrano Peppers
Tabasco