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General Produce
Chile Peppers, Anaheim
5-, 10-, and 25-lb. packs.
- U.S. No. 1
- U.S. No. 2
Chile peppers should be smooth, shiny, well-colored, and firm. Avoid peppers that appear shriveled or decayed. Dry lines or striations across the skin indicate a hotter pepper. These lines are not an indication of poor quality.
Short-term storage recommendation (7 days or less)
- 45-50° F/7-10° C
- 85-95% relative humidity
Chile peppers are sensitive to ethylene gas; exposure to the gas will cause a color change in the peppers. Store away from ethylene-producing fruits and ripening rooms.
Pitting and accelerated decay are indications of chill injury.
Shriveling can occur if peppers are exposed to strong drafts. For best quality, store away from areas with drafts or high air circulation.
- Fill cornbread crust with chicken-chile pepper pot pie gravy including corn, tomatoes, and oregano.
- Roast tomatillos, jalapenos, sliced onions, and cilantro; purée with lime juice, cumin, and salt; serve over pork or with tortilla chips.
Nutritional Information
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
