What Are Anaheim chilies and How Can I Use Them?
Wondering what to do with anaheim chilies? This guide covers how to pick them, cook them, store them, and swap them, plus 42 recipes to put them to work.
Key Points
- Long, mild green chile at roughly 500 to 2,500 Scoville units, the workhorse of Southwest cooking.
- Roast and peel them: char, steam ten minutes, then slip off the skin for sweet flesh.
- Classic for chiles rellenos, green chile stew, salsa verde, and queso.
- Poblano is the best one-for-one swap; dried red Anaheim is sold as California chile.
- Fresh keep one to two weeks; roasted and peeled they freeze for several months.
What are anaheim chilies?
Anaheim chilies are long, slim green chiles, usually 6 to 8 inches, with a glossy skin and a mild, vegetal heat. They are the workhorse green chile of the American Southwest, named for the California town where they were grown commercially in the early 1900s.
Heat is gentle, roughly 500 to 2,500 Scoville units, so they bring chile flavor and a slow warmth rather than a sharp burn. A ripe red Anaheim is sweeter and a little hotter than the green.
Dried, the red ripe pods are sold as California chiles, the mild base for many red enchilada sauces.
How to Use Anaheim Chilies
Roasting is the move that brings out their best. Char the whole chiles under a broiler or over a flame until the skin blackens and blisters, steam them in a covered bowl for ten minutes, then slip off the papery skin. You are left with sweet, smoky, tender flesh.
Roasted and peeled, they are the classic shell for chiles rellenos, stuffed with cheese and then battered and fried. They also chop into green chile stew, fold into cornbread, and melt into queso.
Raw, Anaheims go into fresh salsa and salsa verde when you want body and mild heat without overpowering tomatoes or tomatillos. They turn up in Austin Grill's Chili Verde and add gentle warmth to a pot of Chicken & Sausage Chili.
Diced fresh, they add mild pepper flavor and a little green snap to Corn, Tomato & Summer Squash Soup without making it spicy.
Pairing and Common Mistakes
Anaheims pair naturally with the Southwest pantry: cumin, oregano, garlic, lime, corn, beans, pork, and melting cheeses like Monterey Jack. Their mildness lets you use a lot of chile flavor in a dish kids will still eat.
The most common mistake is skipping the peel after roasting. That blistered skin turns tough and bitter in a finished dish, and ten minutes of steam is what makes it lift off cleanly.
The other slip is buying them for serious heat. An Anaheim will disappoint if you want real fire. Reach for a poblano when you want a touch more depth, or a jalapeno or serrano when you actually want to feel it.
Substitutes
Poblano chilies are the best stand-in. They are a bit wider and earthier with similar low heat, and they roast and stuff the same way, so use them one for one in rellenos and stews.
New Mexico (Hatch) chiles are a close cousin and often hotter. They work anywhere you want a bit more punch.
In a pinch, a mild green bell pepper covers the body and sweetness but brings no heat, so add a pinch of chile powder or a little diced jalapeno to make up the difference. For the dried form, ancho or California chiles fill in for red Anaheim in sauces.
Buying and Storing
Choose firm, glossy chiles with smooth, unwrinkled skin and a fresh green color. A little curve is normal. Pass on any that are soft or dull or have brown soft spots.
Fresh Anaheims keep about one to two weeks loose in the crisper drawer. Roasted and peeled, they freeze beautifully: bag them flat and they hold for several months, ready to drop straight into stews and sauces.
Dried California chiles store airtight in a cool, dark cupboard and stay flexible and flavorful for about a year. If they have gone brittle and snap into dust, they are past their best but still usable; just use a few extra.
Nutrition
Nutrition Facts
Serving Size 1 pepper (45g)Quick facts
Where to find anaheim chilies: Anaheim chilies are usually found in the produce section or aisle of the grocery store or supermarket.
Food group: Anaheim chilies are a member of the Vegetables and Vegetable Products US Department of Agriculture nutritional food group.
- In Chinese
- 阿纳海姆辣椒
- British (UK) term
- Anaheim chilies
- en français
- piments Anaheim
- en español
- chiles anaheim
How much do anaheim chilies weigh?
| Amount | Weight |
|---|---|
| 1 pepper | 45 grams |
| ½ cup, chopped or diced | 75 grams |
Related
Vegetables and Vegetable Products
Recipes using anaheim chilies
There are 42 recipes that contain this ingredient.
Black Bean & Cashew Chili
Vegan black bean and cashew chili with jalapeño, Anaheim chiles, and a splash of beer. Cashews lend hearty body to this meatless chili. Top with avocado, cilantro, and crisp tortilla chips.
Chicken & Sausage Chili
Chicken and sausage chili loaded with smoked sausage, tender chicken and a trio of fresh chilies. Tangy tomatillos and a two-stage spice blend give this Dutch oven chili real depth. Top with sour cream and cheese.
Chicken Breasts with Chilies & Arroz Blanco
Tender chicken breasts layer with roasted Anaheim chilies in a creamy sour cream sauce, then bake under melted cheddar cheese for an elegant Mexican casserole that's perfect over fluffy white rice.
Southwest Breadgilroy
Hearty Southwest bread machine loaf packed with black beans, corn, Anaheim chiles, sundried tomatoes, cilantro, and a bold hit of garlic. Whole wheat and cornmeal give it rustic texture.
Herb Crusted Rack of Lamb with Roasted
Herb-crusted rack of lamb seared and finished with compound herb butter, served over mesquite-grilled pepper ragout with socca and olive tapenade. Restaurant-level Provencal cooking.
Country Ham & Hominy Bread
Country ham and hominy bread is a Southern-style yeast loaf studded with crispy ham, caramelized onion, Anaheim chilies, and yellow hominy. Cornmeal crust, crescent shape, serious savory bite.
Anasazi & Pinto Beans with Hominy & Green
Anasazi and pinto beans with hominy and roasted green chile, a slow-simmered Southwestern bean pot built on heritage legumes and fire-roasted Anaheims. Vegan, frugal, and deeply Pueblo-rooted.
Fusilli Bucati with Soft Shell Crabs
Fusilli bucati pasta with sauteed soft shell crabs, Anaheim and jalapeno peppers, white wine, tomato sauce, and wilted escarole. A bold Italian seafood pasta.
Chili & Corn Relish
Chili and corn relish piles fire-charred Anaheim and yellow chilies with sweet corn, red onion, and lime juice. A 10-minute Southwest condiment that turns grilled white fish into a real plate.
Slow-simmered Chicken Paprikash
Hungarian chicken paprikash simmers bone-in chicken with sweet paprika, onions, peppers, and tomato, then finishes with a sour cream sauce. Traditional one-pot dinner served over noodles or dumplings.
Southwest Bread Gilroy
Southwest bread Gilroy: a rustic yeasted loaf packed with black beans, corn, cilantro, Anaheim chiles, and garlic. Hearty Southwest-style artisan bread that eats like a meal.
Salsa Cruda (Fresh Salsa)
Salsa cruda with fresh tomatoes, tomatillos, Anaheim chiles, and jalapeños in a cumin-lime dressing. A no-cook fresh salsa that improves overnight and keeps for weeks.
Beef Tortilla Casserole
Crispy corn tortilla strips layered with seasoned ground beef, Anaheim chiles, pinto beans, red sauce, and melted cheddar. This Tex-Mex casserole feeds eight and bakes in 30 minutes.
Chilies Rellenos Stuffed with Herbed Chevre
Anaheim or poblano peppers stuffed with herbed goat cheese, mozzarella, shallots, and fresh basil, then egg-dipped and fried golden. An elevated take on classic chiles rellenos.
Gods Own Beans
Loaded baked beans built from two cans of beans simmered with peppered bacon, anaheim and hot chiles, garlic and a trio of fresh herbs. A smoky, sweet-and-spicy side that turns canned beans into the star of the cookout.
Paprika Gravy
Hungarian-style paprika gravy with sour cream, beef stock, green peppers, tomatoes, and garlic. A rich, velvety sauce for schnitzel, dumplings, or roasted meats.
My Evil Twin Habanero Salsa
Use as a dip or topping for grilled chicken, seafood, etc., inspired by Diana Rattray
Fresh Green Chile Soup with Tumbleweed Greens
Roasted green chile soup with Anaheim peppers, red bell peppers, potatoes, and garlic pureed silky smooth. A Southwestern classic strained for a velvety, restaurant-quality finish.
Texas Red Chili
Texas red chili with cubed round steak, Anaheim and jalapeno peppers, ground red chili, cumin, and coriander simmered low for 2 hours. No beans in the pot, served on the side the Texas way.
Fresh Chile & Corn Fritters
Fresh chile and corn fritters made with Anaheim and serrano chiles blended into sweet corn purée, pan-fried in ghee and served with sauteed apples. A Southwestern vegetarian main with sweet-hot-savory balance.
Indian Tacos
Indian tacos build hot frybread into open-faced plates piled with stewed anasazi beans, roasted Anaheim chiles, avocado, plum tomatoes, arugula, and red onion. Pueblo and Navajo street-food at home.
Jalapeno Jelly #1
Jalapeno jelly made with fresh jalapenos and Anaheim chiles simmered in apple cider vinegar and sugar, set with liquid pectin and sealed in jars for a sweet-hot spread.
Green Chile Cheeseburgers
New Mexico green chile cheeseburgers stack spice-rubbed sirloin patties with melted cheddar and a roasted Anaheim and poblano chile sauce. The Southwestern burger that puts ketchup to shame.
Favourite Garlicky Green Chili
Garlicky green chili simmers cubed pork with roasted Anaheim and jalapeno peppers, cumin, and plenty of garlic into a thick, smoky chile verde. Slow-cooked until fork-tender, on the stovetop or in the crock pot.
Fish & Leek Chowder
Fish and leek chowder with shark, cod, and bay scallops in a white wine and tomato broth - lighter than cream-based versions and packed with flavor. Make-ahead friendly, ready in 50 minutes.
Snapper Mexicano
Baked red snapper topped with cumin, cilantro, Anaheim chile, mushrooms, tomato, and melted cheddar-jack cheese. Mexican-spiced fish on the table in 45 minutes.
Mesa Squash Fry with Sunflower Seeds
Mesa squash fry with sunflower seeds: roasted Anaheim chile, garlic, fresh corn kernels, julienned zucchini, red bell pepper, and a toasty seed finish. A Southwestern three-sisters-style vegetable side.
Dandelion Salad with Mustard Greens Vinaigrette
Dandelion Salad with Mustard Greens Vinaigrette recipe
San Luis Green Chile Soup
Hearty New Mexican green chile soup with fire-roasted Anaheim chiles, tender chicken and pork, and salt pork for smoky depth. A bowl of Southwest heat finished with avocado and sour cream.
Corn, Tomato & Summer Squash Soup
Light summer soup brimming with fresh corn, ripe tomatoes, zucchini, and Anaheim chiles in chicken broth. Loaded with fresh basil and finished with sour cream and cilantro.
Overnight Souffle
Overnight souffle layers buttered bread, mushrooms, onions, bacon, Anaheim chilies, dill, and cheddar between an egg-cream-Dijon custard, then chills overnight and bakes into a puffy strata. The make-ahead brunch hero for holiday mornings.
Sweet Plantain & Pepper Stuffed Chicken
Whole roasted chicken marinated in lemon and garlic, stuffed with a mofongo-inspired filling of browned plantains, crispy bacon, Anaheim chilies, and red bell pepper. Latin-Caribbean Sunday dinner at its golden, crispy-skinned best.
Super-Bowl Chili
Texas-style no-bean chili (with optional pintos) made from cubed steak, three types of peppers, beer, and tomatoes. Simmered low and slow for hours, this game day chili brings serious heat.
Smothered Burritos
Smothered burritos: warm homemade flour tortillas rolled around refried beans, drenched in pork-and-Anaheim chili verde, and blanketed with three melted cheeses. Southwest comfort food plate that eats like a diner favorite.
Chicken Breasts Stuffed with Smoked Gouda
The chicken breast was so succulent, and the stuffing was loaded with great flavour. Salsa and pumpkin seeds were wonderful additions to serve.
Dom's Nuclear Chili
A from-scratch chili built on six varieties of dried chiles pureed with beer and garlic, simmered for hours with bacon, bell peppers, and beans. Intensely complex heat with serious depth of flavor.
Navajo Green Chile
Navajo green chile with fire-roasted Anaheim peppers, pork shoulder, habaneros, and beer simmered for two hours. Seriously hot and deeply flavorful. Serve with warm flour tortillas.
Chayotes with Corn & Chiles
A spicy and scrumptious dish made with chayotes, anaheim chilies, corn kernels and parmesan cheese.
Chili Base
A freezer-ready chili base made from roasted pasilla, Anaheim, and red peppers with tomatoes, cumin, and cinnamon. Portion it out, freeze for 6 months, and build any chili you want.
Baby Back Ribs with Sofrito Glaze
Caribbean-style baby back ribs marinated in a from-scratch sofrito with annatto oil, cilantro, Anaheim chile, guava jelly, and coffee liqueur. Baked low and slow until tender.
Austin Grill's Chili Verde
Austin Grill's chicken chili verde features charred Anaheim and poblano chiles, tender potatoes, and fresh cilantro pureed into a vibrant green stew. Restaurant-quality Tex-Mex flavor, ready in one hour.
Tomatillo Squash Bisque
A velvety Mexican-inspired bisque of yellow summer squash, tomatillos, roasted Anaheim and jalapeno chiles, thickened naturally with corn tortillas. Finished with cool sour cream and crunchy tortilla chips. Ready in 45 minutes.
