The
anaheim chili
is a large, mild chili which are perfect for chilies
rellenos. Mexican cooks also like to dice or purée them, and
then
add them to sauces, soups, and casseroles. They have a tough
skin, but it peels off easily if you first char the chilies over a
flame and then steam them in a paper bag for several minutes.
Anaheims,
when mature and red, may be called a chili colorado but their skin
isn't as tough. Anaheim is one of the most commonly used varieties in
the United States, especially if stuffed. This chili is long, slender
and lobed, green or red in color and mildly hot. They can be eaten when
green or when they are at their mature red color.
The anaheim
records between 500 and 2,500 Shu's on the Scoville scale.
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