California Chile Pods


Also known as Anaheim Chiles, Anaheim Peppers or California Chile Peppers and when dried as California Chiles, chili pasado or chile seco del norte. A member of the species C. Annum.This is a very mild chile in comparison to other chiles coming in at just 500—1000 on the Scoville Heat Scale. They’re just a bit hotter than a bell pepper and are grown in California.

These California chiles are a darker, deeper red than their cousins the New Mexico chile which has a brighter more glossy red color. The California produce industry's name for this New Mexican chile pod type is “Anaheim”. Anaheim chiles are sold fresh, canned, dried and roasted.

California chile peppers are about a 5”-6" in length and ripen from greenish-yellow, to yellow-orange to red. Anaheim chiles are sold fresh and are also available roasted, dried, or canned. When the chile is dried, it turns a dark burgundy color and is called California chilies. When canned, these chiles are usually labeled simply as "green chiles".

Anaheim chiles were first propagated by Dr. Fabian Garcia roughly 100 years ago in New Mexico as he was seeking a chile pepper that was bigger, fleshier, and milder than the available New Mexican varieties. In the early 1900’s a farmer named Emilio Ortega brought these seeds with him as he moved from New Mexico to the Anaheim area and the name "Anaheim" stuck.

Since they’re indigenous to New Mexico and closely resemble chiles from that region they are often mistaken for New Mexico chiles but the California chiles tend to be milder than their New Mexico cousins.

The flavor profile of these dried California chiles is mildly pungent.

There are approximately 4 chiles per ounce.

If you’re not a fan of chiles with heat but enjoy the mild chile flavor then this is the chile for you! California chiles are an excellent compliment to breakfast burritos, egg dishes, soups, stews, vegetable dishes and in a red sauce used on enchiladas or in tamales.

To bring out even more flavor we like to dry roast them in a hot skillet before using to release a subtle depth of smoky flavor.

If you’re a fan of milder heat in your chiles you’ll also enjoy these – Ancho Chiles, Cascabel Chiles , Pasilla Negro Chiles and Mulato Chiles.


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