Cooking With Chili Peppers - Anaheim Peppers
Currently over 15 great hd cooking videos online.
Anaheim peppers are long thin green peppers that are very mild and not too spicy. They are often used when making “Chile Rellenos” which is a classic Mexican recipe which is a breaded chile pepper that is stuffed with cheese and deep fried.
Anaheim peppers are great “every day” cooking peppers, in that I mean that they can be used in a great number of dishes to flavor them with the wonderful Anaheim flavor. These peppers are also great fire roasted and added too chile recipes or sauces.
Posted in Cooking With Chili Peppers
content rss
July 13th, 2007 at 2:18 am
A correction. The correct name for “Anaheims” is Long Green Staple #4 or simply Long Green. The other acceptable name is Hatch Valley Chiles.
Luther Burbank took a spavined and spindly cousin of Long Greens and bio engineered it to be as long as long greens grown in New Mexico and Texas (as well as Sonora and Chihuahua who also grow a superior variety). The Long Greens grown in the Hatch Valley are considered the best in the world. Hatch is a small farming community on the Rio Grande about forty miles north of Las Cruces. Since the Long Green Staple #4 is superior to the Anaheim in both texture and flavor, Long Green is considered the proper name. You can get Hatch Chiles as both growers and processors ship them all over the world for true chile connoisseurs. I’m going to go up and get a couple of fifty pound bags at the end of August. I’m salivating at the thought.
If you’re interested I can give you the proper recipe for rellenos made using Long Greens. Too many cooks simply coat them with flour, or dip them in batter. Those are inferior to a proper relleno. I do live in the capital of Mex-Tex cooking and El Paso style rellenos are truly a haute cuisine dish. Let me know if you want the recipe. Regards - T. Hannibal Gay, El Paso