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ANAHEIM CHILI PEPPERS
Seeds for this long red (when ripe) chili pepper were probably brought to California by Emilio Ortega from a New Mexico ranch in 1896. Ortega opened a pepper cannery in Anaheim, California, and these California grown chili peppers were named for the city. The Anaheim chili is actually a variety of the New Mexico chili.
Anaheim Chili (California Green Chile or Long Green Chile): One of the most commonly used varieties in the United States, especially in stuffed chiles. This chili is long, slender and lobed, green or red in color and mildly hot. They can be eaten when green or when they are their mature red color.
The Anaheim is typically about 6 inches long with a diameter of about 2 inches, and frequently have a slight twist. They start out green (as do most all peppers), and turn red when ripe. The ripe, red peppers have thicker flesh and are a little sweeter than the green.
Both green and red Anaheim chilies are very mild in heat; roasting improves the flavor of both. They are ideal for stuffing (cheese, meat mixture, etc). and are also used in soups, stews, casseroles and sauces. They are available both fresh and canned. When dried, they may be known as California chilies or chili pasado.