Definition: [AN-uh-hime] Named after the California city, the generally mild Anaheim is one of the most commonly available chiles in the United States. It is usually medium green in color and has a long, narrow shape. The red strain is also called the chile Colorado. Anaheim chiles can be purchased fresh or canned and have a sweet, simple taste with just a hint of bite. Anaheims are frequently stuffed and commonly used in salsas. The dried red variety are those used for the decorative ristra, a long string (or wreath) of chiles.

--Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst

Recipes Colorado Quinoa with Caramelized Onions Pan-fried Red Snapper Fillet with Corn Cream Creole Sauce Venison Chile con Carne Spicy Shrimp Tamales with Roasted Tomatillo Sauce and Goat Cheese Chile con Queso Turkey and Hot Sausage Chili Chilled Roasted Red Pepper Soup with Avocado-Chile Salsa Anaheim Shrimp Scampi