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California Chile
California Chile, Capsicum annuum, are also called California peppers, chile California seco, and Anaheim chile.There are approximately 4 chiles per ounce.
What is a California Chile
A California Chile is technically a mild variety of the New Mexico Chile Pepper cultivar No. 9 that were first propagated by Dr. Fabian Garcia more than 100 years ago at New Mexico A & M (known today as New Mexico State University) as he was seeking a chile pepper that was bigger, fleshier, and milder than the available New Mexican varieties. California Chile peppers can grow to between 5"- 8" long and about 2" wide and they are flat with an elongated, oval shape that tapers to a point on the non-stem end. These California grown peppers are a darker, deeper red than their cousins which have a brighter, more glossy red color.Since they're indigenous to New Mexico and closely resemble chiles from that region these chiles are often mistaken for New Mexico chiles but because of the soil and climate differences the Anaheim chiles are not as hot as their New Mexico cousins 800 – 1.400 SHU (Scoville Heat Units). The California produce industry's name for this New Mexican chile pod type is "Anaheim".
California Chiles are sold fresh and are also available roasted, dried, ground, or canned. When canned, these chiles are usually labeled simply as "green chiles".
History of California Chiles
Emilio Ortega grew up in California in the 19th century the 11th of 13 kids, his fascination with chiles began when he moved to New Mexico in 1890 where he discovered the state's popular big red chiles. As Emilio experimented with more chiles he found he preferred the flavor of the green chiles before they matured to a reddish color. When he returned to California in 1896 he brought with him seeds of some of the chiles he had grown to love while in New Mexico. Back home with his family in Ventura, California, Emilio planted the chile seeds and those chiles thrived in the temperate climate of Ventura. Soon Emilio had so many chiles he had to start giving them away.The chiles became so popular in Anaheim that they became referred to as Anaheim chiles. Ortega discovered that the green chiles could be roasted, peeled, seeded and washed and then preserved in glass jars for some time. The budding entrepreneur found that cans were easier to handle than glass jars and in 1898 he launched the Ortega Chile Packaging Company -- the first commercial food operation in the state of California! His company later became known simply as Ortega which became one of the largest Mexican food companies in the country.
California Chile Cultivation
These peppers grow from seedlings and are planted when the nighttime temperature is consistently above 55° F and the daytime temperature is around 65° to 70° F. They mature in 74 to 80 days. These chiles ripen from a greenish-yellow, to yellowish-orange to red at which time they are harvested and dried. These chiles are referred to as wax pod types due to their shiny pod appearance.Where are Our California Chiles From?
Our California Chiles are grown in California.What do California Chiles Taste Like
The flavor is mildly pungent with a somewhat sweet flavor.Are California Chiles Hot
This is a very mild chile in comparison to other chiles coming in at just 500-1000 SHU (Scoville Heat Units).How do You Use California Chiles
The California Chile's principal use is for canning, though they are also sold widely as a fresh market mild chile pepper and in smaller amounts dried (both whole and ground). Fresh Anaheim chiles are commonly used to make chile rellenos.If you're not a fan of chiles with heat but enjoy chile flavor more on the mild side, then this is the chile for you! Anaheim chiles are an excellent compliment to breakfast burritos, egg dishes, soups, stews, vegetable dishes and in a red sauce used on enchiladas or in tamales.
California Chiles pair well with aged cheeses, fresh young cheeses, pork, poultry, corn, tomatoes, eggs and black beans.
These chiles also work well in combination with cumin and coriander.
To bring out even more flavor we like to dry roast them in a hot skillet before using to release a subtle depth of smoky flavor. To re-hydrate soak in hot water for about 20 minutes and then drain off excess liquid. Don't let them soak much longer than that, as they may become bitter.
Some of our favorite recipes using this chile are Fiery Chile Pesto, and Instant Pot Coconut Fish Curry.
California Chile Substitution and Conversions
If you're looking for a substitute chile that is close in heat level more than flavor then we recommend Nora Chiles (500 SHU). If on the other hand you're looking to better match the flavor and are willing to go with a slightly hotter chile then go with either Hatch New Mexico Chiles (800-1400 SHU) or Guajillo chiles (2500-5000 SHU).1 Dried California Chile Pod is equal to 1 teaspoon of Anaheim Chile Powder.
| Ingredients | Anaheim Pepper |
| Also Called | California peppers, chile California seco, and Anaheim chile |
| Recommended Uses | Use in breakfast burritos, egg dishes, soups, stews, vegetable dishes and in a red sauce for enchiladas or in tamales |
| Flavor Profile | Mildly pungent with a somewhat sweet flavor |
| Scoville Heat Units | 500 - 1,000 SHU |
| Botanical Name | Capsicum annuum |
| Cuisine | California, American Southwest |
| How To Store | Airtight container in a cool, dark place |
| Shelf Life | 1-2 Years |
| Country of Origin | United States |
| Dietary Preferences | Gluten Free, Non-GMO |
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