The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Green Anaheim Chile Peppers
Inventory, 24 lb : 3.92
This item was last sold on : 07/18/18
|Triple A Produce, Inc.|
Green Anaheim chile peppers are defined by their elongated curved lime green pod and their mild, sweet flavor. The chile's skin is waxy, glossy and semi thick. Inside the pod is a thin white seeded membrane. Raw Anaheim chiles are bright, succulent and slightly peppery in flavor. Cooked Anaheim chiles, whether slow roasted or grilled obtain a depth of rich, sweet and tangy flavors. Anaheim chiles are harvested immature anywhere between four inches and ten inches in length. If allowed to reach maturity, Anaheim chiles will eventually turn a deep red color, lose their moisture and shrink significantly in size. A mild-flavored pepper it ranges from 500 to 2,500 units on the Scoville scale.
Green Anaheim chile peppers are available year-round with a peak season in mid-summer.
Anaheim chile peppers, also known as the California chili or Magdalena is a perennial chile pepper grown primarily as an annual. When reaching full maturity, the Anaheim chile is known as chile Colorado. In dried form the Anaheim chile is called chile Seco Del Norte. Anaheim chiles are of the species, Capsicum annuum, a species of peppers native to South America. All Capsicum annuum cultivars are green when unripe and will eventually become red, some varieties turning brown and near black when reaching full maturity. The Anaheim chile's principal use is for canning, though they are also sold widely as a fresh market mild chile pepper.
Anaheim chiles are commonly used to make chiles rellenos. However, they can be included in a number of dishes that call for a mild, sweet chile. To get the most flavor out of the pepper, fire roast it until the skin is charred and then peel off the skin. Anaheim chiles can be used in sauces, stews, as a vegetable in a side dish or eaten as an appetizer or first course. Anaheim chiles pair well with aged cheeses, fresh young cheeses, pork, poultry, corn, tomatoes, eggs, black beans, and spices such as cumin and corriander.
Anaheim chiles, as with most mild green chiles, are used primarily in Latin cuisines throughout Mexico, California, Southwestern United States and Latin communities throughout America. They are the chile made famous by Ortega, which has been selling them as a canned fire roasted chile pepper since 1897.
Although Anaheim chiles received the given name "Anaheim" due to the farmer named Emilio Ortega who brought seeds of the chile to Anaheim, California where he opened a pepper cannery in the late 19th century, the chile is simply a transplanted New Mexico green chile. The Anaheim chile's original ancestors are mild green chiles that have been growing in New Mexico for centuries. Their appearance may have been different, their heat level higher, their sizes smaller but essentially these varieties are still being cultivated today. Anaheim chiles prefer warm to hot and dry climates with long days and cool nights for optimal growing conditions. They are grown throughout Southern California and of course, New Mexico.
Restaurants currently purchasing this product as an ingredient for their menu.
|Lucky Bolt||San Diego CA||917-969-9500|
|Barrio Star||San Diego CA||619-501-7827|
|Farmers Bottega||San Diego CA||619-458-9929|
|Hamiltons Tavern||San Diego CA||619-610-9038|
|Toast Catering||san diego CA||858-208-9422|
|Blue Water Seafood Market and Grill||San Diego CA||619-497-0914|
|Jake's Del Mar||Del Mar CA||858-755-2002|
|Miguel's Old Town||San Diego CA||619-298-9840|
|Pete's Seafood and Sandwich||San Diego CA||619-255-8940|
|Eco Caters - Fifth Ave||San Diego CA||619-997-8792|
|Miguel's Cocina Carlsbad||Carlsbad CA||760-759-1843|
|Wrench and Rodent||Oceanside CA||760-840-1976|
|Catania La Jolla||La Jolla CA||619-295-3173|
|Miguel's Cocina Coronado||Coronado CA||619-437-4237|
|Brigantine Pt Loma||San Diego CA||619-224-2871|
|Kettner Exchange||San Diego CA||312-415-5455|
|Miguel's Eastlake||Chula Vista CA||619-656-2822|
|K&L Neighborhood Eateries||San Diego CA||619-964-3778|
|Waypoint Public||San Diego CA||619-255-8778|
|Firefly Beach||San Diego CA||619-222-6440|
|Pannikin La Jolla||La Jolla CA||858-454-5453|
|Salad Style||San Diego CA||619-255-6731|
|The Art Institute of California - San Diego||San Diego CA||858-598-1200|
|Bread & Cie Café||San Diego CA||619-295-3172|
|Achilles Coffee Roasters - B St.||San Diego CA||415-215-5605|
|Brigantine Poway||Poway CA||858-486-3066|
|Bishop School||San Diego CA||858-459-4021 x212|
|Miguel's 4S Ranch||San Diego CA||858-924-9200|
|Stone Brewing-Liberty Station||San Diego CA||619-269-2100|
|Miguel's Cocina Pt Loma||San Diego CA||619-224-2401|
|Pendry SD (Lion Fish)||San Diego CA||619-738-7000|
|Dolce Pane & Vino||Del Mar CA||858-832-1518|
|Smoking Gun||San Diego CA||619-276-6700|
|Little Lion||San Diego CA||619-519-4079|
|Urge Gastropub (San Marcos)||San Marcos CA||760-555-5555|
|Fish Market Downtown||San Diego CA||619-232-3474|
|The Farm Golf Club||Rancho Santa Fe CA||858-756-5585|
|Ballast Point Restaurant - Miramar||San Diego CA||858-790-6900|
|El Jardin Restaurant||San Diego CA||619-356-5444|
|Coast Catering||Escondido CA||619-295-3173|
|Galaxy Taco||La Jolla CA||858-228-5655|
|Culinary Concepts||San Diego CA||858-530-1885|
|Tipsy Crow||San Diego CA||619-338-9300|
|Stone Brewing-Liberty Station Banquets||San Diego CA||619-269-2100|
|The Lion Share||San Diego CA||619-564-6924|
|UCSD Food & Nutrition Department La Jolla||San Diego CA||858-657-6473|
|Starlite Kitchen||San Diego CA||619-358-9766|
Recipes that include Green Anaheim Chile Peppers. One is easiest, three is harder.
|Creative Living with Bren Haas||Anaheim Pepper Cream of Chicken Soup|
|For The Love of Cooking||Steak, Anaheim Chile, and Scallion Tacos with Guacamole and Cotija Cheese|
|The Evolved Campfire||Grilled Stuffed Anaheim Peppers over Zucchini|
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