Diced Green Anaheim Chiles
Cut into convenient 1/4-inch pieces, our Diced Green Anaheim Chiles add deep, subtly sweet chile flavor and mild heat to stews, salsas, egg dishes, and more.
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Rinse and soak in hot water for 10 minutes to rehydrate or add directly to recipe that will cook at least 10 minutes.
Storage & handling
Store in cool, dry place
Also known as California chiles, chile colorado, Madgdalena chiles, or chile seco del norte, Anaheim chiles are very closely related to New Mexico chiles—in fact, Anaheim chiles are actually New Mexico chiles that were brought to the Anaheim region by a farmer in the early 1900s and cultivated in the area ever since. However, Anaheim chiles are milder than their New Mexico ancestors, with a bright yet less intense heat, ranging approximately 500 to 3,000 Scoville Heat Units.
Popular in Southwestern cuisine, Anaheim chiles are often used to make chiles rellenos. They’re also often added to sauces, soups, stews, salsas, and egg dishes for a kick of mild heat and bright, subtly sweet chile flavor.
Chiles in the Capsicum annuum family, like the Anaheim variety, have been part of the human diet in the Americas since at least 7500 BC. While they are now staples in many cuisines, chiles were not introduced to the rest of the world until the late 1400's, when explorers brought the fruit and seeds back to Europe from the Americas. Chiles began being traded for their heat and flavor and as a cheaper alternative to highly prized peppercorns.
Anaheim Pepper and Pear Jam
Diced Anaheim Green Chiles are packed with fresh, sweet flavor and a mild heat. Quickly re-hydrated, these peppers match up perfectly with juicy pears, honey and lime juice in this easy but complex-tasting jam. Use this spread to enhance chicken, fish and sandwiches.