What’s your favorite #ChilePepper?
The #Anaheim is known in Mexico as chile verde del norte, since it is common in the northern part of that country and virtually unknown in the central and southern regions.
It is one of the most common chiles in the southwestern United States. These long, bright green chiles were taken from New Mexico to California in the early 1900’s and were bred to be milder in order to suit the taste of the Norteamericanos of that time.
They became popular in Anaheim, a city in California, and the peppers go by either name—the city or the state.
This is one of the few chiles that retains its name when ripened and dried. Therefore, if a recipe calls for Anaheim or California peppers, you should make sure you’re getting the right ones for the recipe, fresh and green or red and dried. Keep in mind that while these green chiles are some of the mildest around, they can still vary in their heat level. (The Spruce)