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Mild · Fresh or roasted · ENTRY 04

Anaheim

Vegetal, mild and slightly sweet, smoky once roasted. 500–2 500 SHU.

Origin
New Mexico and California
Texture
Long, fairly thin flesh
Heat
🌶️ · 500–2 500 SHU
CHILLI PROFILE

Flavour before heat

Vegetal, mild and slightly sweet, smoky once roasted.

Heat
Mild
Scale
500–2 500 SHU
Form
Fresh or roasted
01
BEFORE YOU START

Prepare and measure it carefully

Grill whole, cover, peel, then remove seeds and membranes.

IN PRACTICE, STEP BY STEP
  1. Start with a very small amount. Heat varies from fruit to fruit, even within the same variety.
  2. Remove the stalk. To reduce heat, remove mainly the internal white membranes; removing seeds alone changes heat less than people think.
  3. Wash knife, board and hands after cutting, without touching eyes or face. Taste the preparation, wait a few seconds, then gradually increase the amount.
TERMS TO KNOW
Membranes
white parts inside the chilli; they contain much of its capsaicin and therefore its heat.
SHU / Scoville
unit estimating chilli heat: the higher the number, the hotter the chilli.
Stalk
small stem connecting the chilli to its plant; remove before cooking.
Capsaicin
molecule responsible for the burning sensation of chillies; mainly found on internal membranes.
02
IN THE KITCHEN

How to bring out its aromas

Roast, stuff or incorporate into green sauces.

SÈVE MINI-RECIPE · STEP BY STEP

Corn-stuffed Anaheim

Total time · 30 min2 people

BEFORE YOU START

Prepare all ingredients before handling chilli. Start sparingly: you can always add more.

RECIPE GUIDANCE12 minutes200 °C
INGREDIENTS
  • 4 Anaheim chillies
  • 120 g corn
  • 100 g cheese
  • 1 tomato
  • coriander
  1. 1

    Grill chillies, peel and open without tearing flesh.

  2. 2

    Mix corn, diced tomato, coriander and half the cheese.

  3. 3

    Stuff, top with remaining cheese and brown for 12 minutes at 200 °C.

HOW TO TELL WHEN IT IS READY

Start checking a few minutes before the end: edges should brown and a knife tip should meet the texture described in the recipe.

TERMS EXPLAINED
Membranes
white parts inside the chilli; they contain much of its capsaicin and therefore its heat.
SHU / Scoville
unit estimating chilli heat: the higher the number, the hotter the chilli.
Stalk
small stem connecting the chilli to its plant; remove before cooking.
Capsaicin
molecule responsible for the burning sensation of chillies; mainly found on internal membranes.
03 · GOOD PAIRINGS

What to pair it with

corncheesetomatoporkcoriander
04 · SIMPLE IDEAS

Where to use it

chile rellenosalsastewtacos