These long, mild chillies are also known as ‘Chilli California’. The story goes that a Mexican farmer brought the seeds to California’s Anaheim region in the 1900s, and the chilli then took on the name of the area. Today they are very commonly used in California and also New Mexico, and they give their distinct character to many dishes from the area.
These chillies are perfect for any recipe where a mild heat is needed, in particular sauces, stews and casseroles. Soak in hot water, scrape the soft flesh from the skin and then dice or puree before use. Used in this way they work very well in barbecue sauces and marinades. Due to their size, they are also especially good for stuffing – our favourite way is to stuff the chilli with finely chopped onion and tuna, then bake for 20mins. Yummy!
Heat level – 3
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