Capsicum annuum
Anaheim - Escoville, sabor y usos
Anaheim peppers deliver gentle warmth and big peppers. Pods are long, smooth, and sturdy, perfect for roasting. The flavor is earthy with green tomato notes, brightening as the pepper turns red. Citizens know them from California markets and New Mexico green chile roasts. Makers stuff them with cheese, fold them into casseroles, or dry them into mild flakes. They hold shape under broilers and grills, so filling and frying stay easy. Heat stays mild, between 500 and 2,500 SHU. Comfort food, steady harvest - approved by the Ministry of Hearth Heat. Anaheim suele alcanzar una temperatura de 500-2,500 SHU (Suave). Se encuentra en toda United States, New Mexico and California en condimentos, encurtidos y adobos. Roast Anaheim peppers over open flame, peel, and use in enchiladas, casseroles, and green chili stew. Stuff them with cheese, beans, or meats for baked chiles rellenos. Chop fresh pods for salsas and fajitas when mild heat is needed. Dry ripe red peppers to grind into mild chili powder. They pair with cumin, oregano, tomatoes, pork, and corn. Ver salsas que llevan Anaheim
También conocido como: California Chili, New Mexico No. 9
Especies
Capsicum annuum
Calor
Sabor
Suave, Terroso, Brillante, thick-walled, grillable
Origen / Regiones
United States, New Mexico and California
Color / Forma
Deep green turning red when ripe
Tamaño del pod
15-20 cm long, 3-4 cm wide
Pruébalo en la vida real
Descubre las salsas con Anaheim
3 salsas europeas elaboradas en pequeñas cantidades: sabor, picante y, de vez en cuando, un poco de caos, todo en una caja.
Salsas con Anaheim
Descubre cómo los creadores utilizan Anaheim en diferentes estilos y regiones.
Aún no hemos registrado ninguna salsa que contenga Anaheim.
Sabor y aroma
Anaheim peppers deliver gentle warmth and big peppers. Pods are long, smooth, and sturdy, perfect for roasting. The flavor is earthy with green tomato notes, brightening as the pepper turns red. Citizens know them from California markets and New Mexico green chile roasts. Makers stuff them with cheese, fold them into casseroles, or dry them into mild flakes. They hold shape under broilers and grills, so filling and frying stay easy. Heat stays mild, between 500 and 2,500 SHU. Comfort food, steady harvest - approved by the Ministry of Hearth Heat.
Roast Anaheim peppers over open flame, peel, and use in enchiladas, casseroles, and green chili stew. Stuff them with cheese, beans, or meats for baked chiles rellenos. Chop fresh pods for salsas and fajitas when mild heat is needed. Dry ripe red peppers to grind into mild chili powder. They pair with cumin, oregano, tomatoes, pork, and corn.
Perfil térmico
Escala de Scoville
500-2,500 SHU
Heat label
Mild
Periodo de cosecha
Summer to early autumn
Recuento del índice de salsas
-
Historia y cultura
The Anaheim pepper descends from New Mexico chiles selected by horticulturist Dr. Fabian Garcia in the early 1900s. Seeds traveled to Southern California, where farmer Emilio Ortega cultivated them near Anaheim and popularized canned chiles. The pepper soon became a staple in West Coast kitchens and Tex-Mex restaurants. Today, Anaheim-type cultivars grow throughout the American Southwest and Mexico, bridging fresh produce aisles and industrial roasting lines.
Notas sobre botánica y cultivo
▼
Start Anaheim seeds indoors 6 to 8 weeks before the last frost. Keep seedlings warm, then transplant when nights stay above 13°C. Plants reach 60 to 90 cm tall and appreciate fertile, well-drained soil plus full sun. Provide even moisture and light feeding every three weeks. Harvest green pods about 75 days after transplant. Leave peppers on the plant longer for sweeter red fruit destined for drying.
¿No estás listo para comprometerte? Prueba con una sola vez.
Una sola caja con tres salsas independientes. Pruébalas una tras otra, puntúa cada una en tu «Salsa Vault» y decide si quieres seguir con el ritual.
Compra una caja de pruebaPreguntas frecuentes
ChiliCodexCDP.faq.answers.heatWithRange
Suave, Terroso, Brillante, thick-walled, grillable
Los nombres California Chili, New Mexico No. 9 aparecen como alias habituales según la región. Los nombres alternativos de este pimiento provienen, en su mayoría, de dialectos regionales.
Echa un vistazo a Ancho, Banana Pepper, Kashmiri Chili, Poblano para ver recetas similares o con ingredientes parecidos.
- Ancho - Mild
- Banana Pepper - Mild
- Kashmiri Chili - Mild
- Poblano - Mild
Roast Anaheim peppers over open flame, peel, and use in enchiladas, casseroles, and green chili stew. Stuff them with cheese, beans, or meats for baked chiles rellenos. Chop fresh pods for salsas and fajitas when mild heat is needed. Dry ripe red peppers to grind into mild chili powder. They pair with cumin, oregano, tomatoes, pork, and corn.
Start Anaheim seeds indoors 6 to 8 weeks before the last frost. Keep seedlings warm, then transplant when nights stay above 13°C. Plants reach 60 to 90 cm tall and appreciate fertile, well-drained soil plus full sun. Provide even moisture and light feeding every three weeks. Harvest green pods about 75 days after transplant. Leave peppers on the plant longer for sweeter red fruit destined for drying.
Utiliza guantes, ventilación y jabón para eliminar los aceites de capsaicina.
Fuentes
- Republic of Heat Notas de campo del laboratorio de cata
- Expedientes de productores presentados a través de Directus
- Registros abiertos de variedades y investigación académica sobre el pimiento
Para verificar las declaraciones relativas al índice SHU y al origen, contrastamos la información de los bancos de semillas, la bibliografía revisada por pares y los datos de productores de prestigio.
Revisado por Republic of Heat - última actualización: 2025-11-10