Green Anaheim chile peppers are available year-round.
Green Anaheim chile peppers, botanically classified as Capsicum annuum, are a mild variety that is also known as the long green chili, California chili pepper, or Magdalena chili. The name “chili” came from the city of Chilis near Mexico City in the 16th century and was later adapted to spell “chile” referring to any type of pepper. Green Anaheim chile peppers are popular peppers used for roasting, stuffing, and frying in Mexican cuisine and have become increasingly common for use in salsas and guacamole.
Green Anaheim chiles should be stored unwashed in a paper bag or wrapped loosely with a damp paper towel in the refrigerator. They will keep for up to 1 week. Do not store them in a sealed plastic bag, as this will cause them to spoil quickly. For longer storage, green Anaheim chiles can be frozen or dried for future use.
Green Anaheim chile peppers are popularly used throughout Mexican cuisine and have become increasingly common in other dishes of the southwestern United States. The pepper is often roasted, broiled, grilled, fried, and boiled to bring out a smoky flavor and reduce its heat intensity. Green Anaheim chiles are utilized in many dishes including tacos, huevos rancheros, pupusas, enchiladas, burritos, tamales, guacamole dips, salsas, and sauces. They can also be stuffed with cheese and veggies such as black beans or corn. Green Anaheim chiles also pair well with fish, poultry, pork, beef, and eggs.