Anaheim Peppers question

[Pandemonium]

I have never had them but decided to buy two big ones to roast on the grill with dinner the other day anyway i ate mine and it was good a little hotter than a green pepper i would say but my daughter only ate a few bites and she was done so of course i called her a sissy lol anyway i tried some of hers and damn it was hot as hell Why would one be that much hotter than the other and is there a way to determine the heat from looking at them?

[Bassman]

I don't know of any was to tell how hot one is without actually taking a bite of it. There are numerous variations of them such as Big Jim which is pretty hot to the College pepper which is usually very mild. I don't know the brand name of the ones Walle (Tracey) grew this year, but from the same plant you would find one with now heat and one with some (not real hot). Maybe someone else will have a better answer for you (ALX?).

[Whisky Fish]

Someone posted the other day about gauging the heat in Jalapenos by the looking for blemishes/ dark areas/ marks. I haven't tested the theory yet but other than that??
I love the Anehiems though. Never had one too hot for me and I love the flavor.

[blues_n_cues]

Someone posted the other day about gauging the heat in Jalapenos by the looking for blemishes/ dark areas/ marks. I haven't tested the theory yet but other than that??
I love the Anehiems though. Never had one too hot for me and I love the flavor.

some plants produce hotter peppers than others.
for the jalapenos- the older the pepper the hotter.
look for "scars" or striations,dark marks,etc.

[Pandemonium]

The difference in the two peppers was like night and day, one was like a banana pepper heat and the other was like a jalapeno

[Meat Hunter]

When we had our restaurant years ago, we would buy our chiles by the crate and sort them out for chile relleno's. The ones that had a curl or a twist at the very end, (the small pointy end) were always the hottest. We always used the ones that were evenly tapered, ( cone shaped ). I have grown them in my garden and the same holds true, the ones with a curled end or a twist were always hotter than others.

[chefrob]

i'm thinkin' the girl got the good one!

[ALX]

I grow the NuMex Joe Parker for this reason....It is bred for a mild to medium CONSISTENT heat and it is consistent from pepper to pepper...I grew big jim and new mex 6-4 years back and had problem you mentioned....The joe parker is a cross of 6-4 and i think big jim....Depending on supplier the name ANAHEIM seems to be what some folk call any green chile

I needed a consistent flavor for my sisters competition green chile...It was easier to give it more heat with powders that could be controlled etc...

Weather,soil etc. seems to have a factor in this...Todd mentioned a good way of testing for heat as well....I havent bought green chiles in 15 years easy....I would order back then from Hatch and some were way to hot for my tastes and i can handle the heat as well as anyone i know.

[Pandemonium]

Good info guys and these are the peppers used for chili relenos right?

[ALX]

Good info guys and these are the peppers used for chili relenos right?

At least 20 variety of green chiles that i can think of for rellenos..hot to mild...You could use any in rellenos...Green chiles are meaty with not a large core,veins,seeds...Perfect for stuffing and battering and frying etc..among other things...


These are my green ripe joe parker...Notice no too many seeds and they are concentrated near stem and all meaty goodness...




























This here is somethin most dont know about....Dehydrating them after roasting...Talk about an intense flavor...Made some money...10 pounds roasted and seeded is prolly 1 pound or less powder(maybe 1/2 pound)....







All comes down to quality in my opinion...Stores can be crapshoot unless you are in T-H, Chef Rob,KYOTE,etc.. country...They would be one to talk to when they are in season down dere...That would be the real deal unless growing your own in a controlled environment(seed variety etc..)...

[blues_n_cues]

hmmm... tonight is wifey's B-Day so we're going out to eat & i'm having chorizo stuffed peppers.

[chefrob]

hmmm... tonight is wifey's B-Day so we're going out to eat & i'm having chorizo stuffed peppers.

dat right der is good eats!

pandi, for a milder heat and deeper pepper flavor you can also use poblano's for stuffed peppers..........






and remember that rellenos don't have to be fried...........

[Pandemonium]

ALX nice peppers man wow very cool

[Pandemonium]

Poblos are smaller right? Can I grow these here in Florida easily? I would think this is the perfect climate for peppers, man i need to get on it

[Meat Hunter]

Poblos are smaller right? Can I grow these here in Florida easily? I would think this is the perfect climate for peppers, man i need to get on it

Well if I can grow em in Tropical Minnesota, you should be able to have one heck of a crop down there.