There’s gold in them thar hills.
This yummy duo honors the savory flavors of two chile peppers cultivated in California.
The Golden State’s soil, climate, and sunlight, produce some of the richest tasting chile peppers on the planet.
Anaheim and Fresno bring a mild to medium heat, allowing flavor to shine.
Anaheim Ingredients: Fire-roasted Anaheim, apple cider vinegar, distilled water, olive oil, sea salt.
All-natural, vegan, vegetarian, gluten free, and low sodium (75mg). No preservatives, gums, extracts, fat, or sugar.
Fresno Ingredients: Fire-roasted Fresno, apple cider vinegar, distilled water, olive oil, sea salt.
All-natural, vegan, vegetarian, gluten free, and low sodium (60mg). No preservatives, gums, extracts, fat, or sugar.
About Hot Box #3
Green Anaheim chile peppers are medium-sized, elongated and curved pods, averaging 15 to 25 centimeters in length, and have a conical shape with slight tapering towards the non-stem end. The semi-thick skin is smooth with deep linear indentations running the length of the pod and has a glossy and waxy sheen over dark to light green hues. Underneath the skin, the pale green flesh is crisp, aqueous, and faintly striated, encasing a central cavity filled with white membranes and many round, cream-colored seeds. Raw Green Anaheim chile peppers have a crunchy consistency with a bright, slightly fruity, and peppery taste with a moderate spice that does not linger on the palate. When cooked, the pepper develops a smoky, sweet, and tangy flavor.
Botanically classified as Capsicum annuum, Green Anaheim chile peppers are the young and mild, unripe stage of a pepper native to New Mexico and is a member of the Solanaceae or nightshade family. Known by many different names depending on the region it is grown in, Green Anaheim chiles may also be found labeled as California pepper, Magdalena pepper, Hatch peppers, and New Mexico peppers. It is important to note that Green Anaheim chile peppers can vary in levels of heat depending on its growing climate, soil, and amount of sunlight received during cultivation. Peppers from Anaheim, California are known to be milder, ranging 500 to 2,500 SHU on the Scoville scale, while peppers grown in New Mexico can become as hot as a Jalapeno which ranges 2,500 to 8,000 SHU.
Green Anaheim chile peppers received national recognition as one of the first canned products to have been developed in California in the late 19th century. Farmer Emilio Ortega was enthralled by the mild flavor of the Green Anaheim chile peppers and brought seeds from New Mexico to begin cultivation of the pepper in his home garden in Southern California. In 1894 he learned how to fire roast and preserve the peppers in canned form, and developed the first commercial food company in Anaheim, California, known as The Ortega Chile Packaging Company.
Green Anaheim chile peppers are an excellent source of vitamins A and C, which are antioxidants that can help protect the body from external environmental aggressors and boost the immune system. The peppers also contain vitamins B6 and K, potassium, and fiber.
Green Anaheim chile peppers pair well with aged cheeses, fresh young cheeses, pork, poultry, eggs, corn, tomatoes, black beans, rice, spices such as cumin and coriander, cilantro, pineapple, avocado, and zucchini.
The Fresno chile is a rather young variety of chile. It was developed and released for commercial cultivation by Clarence Brown in 1952. Brown named the chile "Fresno" in honor of Fresno, California. Fresno chiles prefer warm to hot and dry climates with long sunny summer days and cool nights for optimal growing conditions. They are grown throughout California, specifically the San Joaquin Valley, which is considered the most productive agricultural region in the world.
The Fresno chile pepper is a perennial grown primarily as an annual. Fresno chiles are of the species, Capsicum annuum, a species native to South America. They are also the same species as Jalapenos, though a different cultivar, and often mistaken for Jalapenos.
Fresno chile peppers are considered a hot chile with a Scoville ranking between 2,500 to 8,000. Its flavor and heat is similar to that of a Jalapeno or a Serrano chile. Though the seeds are hot, the flesh's cross ribs and membrane contain the compound called capsaicinoid. This single compound is responsible for the chile's heat. As the seeds cling to the ribs and membrane they inherently absorb the heat of the capsaicinoid.
Fresno chile peppers pair well with salsas, relishes, cheeses, potatoes, seafood and meat. They can be added to ceviches and marinades, and used as a base for sauces such as romanesco and rojo cream sauces.
Fresno chiles have an incredible amount of nutritional and health benefits. Packed with Vitamins A and B, Fresno chiles have been shown to reduce blood cholesterol, triglyceride levels, prevent blood clots, control blood sugar/insulin levels after meals, possibly effectively preventing Type 2 Diabetes, and are essentially calorie free. Studies have shown they may prevent prostate cancer by actually convincing cancer cells to kill themselves through a process called apoptosis. Capsaicin, the compound behind the chili's heat, is an anti-inflammatory agent as well as a natural pain reliever.
Source (edited): specialtyproduce.com
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