The Basics: Dried Anaheim Chiles


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Dried Anaheim Chiles

Dried Anaheim Chiles are peppers that originated in California named specifically after the city in which they are grown. They register on the Scoville Scale, a chart specifically designed to gauge the heat level of peppers, typically between 500 to 1,000. Bell peppers fall at the bottom of the chart with a rating of zero while jalapeños can reach up to 10,000 & habaneros fall mid-range with a rating between 100,000 to 350,000 in comparison. It’s a relatively mild pepper. Dried Anaheim Chilies which are also referred to as California Chiles or chili pasado, may be soaked in water for approximately 25 minutes in order to rehydrate them before use or cooked directly in sauces as in the case for Classic Red Chile Sauce. Once plump, add them to pico de galo & salsa for lovely depth of flavor & their versatility may be extended to other traditional Mexican cuisine such as enchiladas, tostadas, tamales & Salsa Roja. A good substitute for this particular pepper although known to be a bit spicier is the Chile Guajillo. This tutorial focuses specifically on cleaning the peppers properly for use in a wide variety of recipe applications. 

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How To Handle & Prep Dried Anaheim Chiles

Wearing a pair of disposable gloves is highly recommended when prepping any hot peppers including dried Anaheim Chiles as the flesh, seeds & oils will irritate the skin which may translate to a tingling sensation on the tips of your fingers without them. Always keep a box handy in the kitchen to use for a variety of cooking tasks.

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 It will be necessary to remove the seeds & the interior membrane of the peppers. Using disposable gloves, rinse the peppers under water to clean them. Cut the stem end away with kitchen shears then use them to slice down one side of the pepper to open. Remove the seeds by simply brushing them away. Cut away any of the membrane. Proceed according to specific recipe instructions.

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