Anaheim peppers

The Anaheim pepper is a mild variety of chile pepper, with a "hotness" in the range of 500 to 5000 on the Scoville scale, depending on maturity and location grown. The pepper varies in color from light green, to dark green, and then to red. The peppers tend to get hotter as they mature. Varieties grown in New Mexico are usually hotter than the ones grown in California.

Ideally, fresh peppers should be peeled before use. This is typically done by searing them over an open flame, allowing them to cool in a plastic bag or in foil, and then peeling off the skin.

Anaheim peppers go well in stews and soups.

Anaheim peppers are usually used when they are green but can be used at any stage. When purchasing, choose peppers with a deep color, avoiding soft or wrinkled ones.

These peppers can be frozen up to a year or refrigerated for up to one week.

Anaheim peppers are often found in recipes that also contain halibut, limes and tortillas

Substitution for 1 whole Anaheim peppers:

1 whole Poblano peppers

Note: Substitutions are a suggestion only and may not work well with all recipes. Use your best judgment!