Aneheim Peppers

Anaheim peppers are moderately hot peppers that are included in many Southwestern dishes. In addition to food, they're sometimes made into "ristras" or wall hangings comprised of mainly dried red Anaheims.

Selection Information

Usage: Cooking, used for paste when dried. Anaheims are the chiles used in chile relleno.

Selection: Good-quality Anaheim peppers should be firm, smooth-skinned and have solid green coloring. As the peppers mature their green color turns to red. They're favored for cooking while still green but can be used once they've turn red.

Storage: Store them in a paper bag for a week in the refrigerator or enclose in freezer bags and freeze for up to a year.

Avoid: Avoid product that is soft, bruised, has wrinkled skin or spots of mold.

Seasonal Information

Aneheim peppers grown in the United States and are available year-round.

Anaheim Pepper Nutritional Information

Serving Size: 1 pepper (45g)
Amount Per Serving
Calories 20	Calories from Fat 0
	% Daily Value*
Total Fat 0	0%
Cholesterol 0mg	0%
Sodium 10mg	0%
Total Carbohydrate 3g	1%
Dietary Fiber 0g	0%
Sugars
Protein 1g
Vitamin A 80%	Vitamin C 170%
Calcium 0%	Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Source: PMA's Labeling Facts

Pepper Tips & Trivia

The jalapeno gets its name from Xalapa, a town in Veracruz Mexico, where its been grown for centuries.
A chipotle, a staple of Tex-Mex and Mexican-American cuisine, is just ripe jalapeno that's been smoked.
If you don't like hot foods but want to add jalapenos to a recipe, removing the veins and seeds will take away some of the heat.