Anaheim Pepper
How to store:
-
Store peppers at 55°F for up to two weeks.
-
Peppers will keep in the refrigerator if it is not too cold; rinse the fruit with water, pat them dry, and place them in a perforated plastic bag in the crisper section of the refrigerator. (You can purchase perforated plastic bags or make your own by punching 20 holes in a medium-size bag; use a hole punch or sharp object.)
-
Peppers should not be stored at temperatures cooler than 45°F. Peppers stored at temperatures too cool will soften or shrivel and can develop pitting, water-soaked areas, and decay.
-
Harvested peppers that have begun to change color will continue to ripen when kept at room temperature for three days. Peppers that haven’t begun to change colors but are at or near full size can be eaten green
-
Peppers with blossom end rot or sunscald should be used as soon as possible and should not be stored because they will decay more quickly.
A favorite farm recipe:
Ingredients
-
6 Anaheim peppers
-
1 tablespoon olive oil
-
1 onion chopped
-
1 jalapeno pepper chopped (or use a serrrano for a spicier version)
-
3 cloves garlic chopped
-
12 ounces Italian sausage
-
1 teaspoon dried basil
-
Salt and pepper to taste
-
6 ounces shredded cheese
Directions
-
Step 1 - Stem the peppers and remove the innards with a knife. Slice them in half lengthwise.
-
Step 2 - Heat the oil in a pan to medium heat and add the onion and peppers. Cook them down about 5 minutes to soften.
-
Step 3 - Add the garlic and cook another minute, until fragrant.
-
Step 4 - Add the Italian sausage and break it apart. Add the basil, salt and pepper. Cook the sausage about 5 minutes, stirring, until it is cooked through. Let it cool slightly.
-
Step 5 - While the sausage is cooking, bring a small pot of water to boil and boil the Anaheim pepper halves for 2-3 minutes to soften. NOTE: You can skip this step if you prefer firmer stuffed peppers.
-
Step 6 - Set the peppers onto a baking sheet. Stuff each pepper with layers of your seasoned cooked sausage mixture, then top with shredded cheese. The amount will vary depending on the size of the pepper, so plan accordingly. Be sure to stuff the mixture in good and tight with your thumb.
-
Step 7 - Heat a grill to medium heat and grill for 15 minutes. Or, you can broil the stuffed peppers not too close to the heat source about 15 minutes, until the skins begin to char.
-
Step 8 - Remove from heat and serve!
Anaheim pepper are a mild variety of chile pepper typically used in Mexican cooking.