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.

Scientific classification
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Subclass: Asteridae
Order: Solanales
Family: Solanaceae
Genus: Capsicum
Species: C. annuum
Trinomial name
Capsicum annuum

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