Anaheim Chili Pepper Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Capsicum spp
Roasted, diced and used for paste when dried, Anaheims are the chiles used in chile relleno.
Good-quality Anaheim peppers should be firm, smooth-skinned and have solid green coloring.
As the peppers mature their green color can turn to red. They're favored for cooking while still green but can be used once they've turned red.
Avoid product that is soft, bruised, has wrinkled skin or spots of mold.
Always store peppers in your refrigerator and wash just prior to use.
Store peppers in a paper bag for a week or more in the refrigerator or enclose in freezer bags after roasting and freeze for up to a year.
In general, vegetables will not ripen further after harvest.
A specific variety of Anaheim with a distinct flavor is a Hatch Chile - grown in Hatch New Mexico. Although identical in appearance to an Anaheim, the Hatch is unique.
Broccoli is available year-round from California, and available from Washington from June through October.
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