ANAHEIM CHILES, GREEN, DICED IRRADIATED (E30I)

Also known as California chiles, chile colorado, Madgdalena chiles, or chile seco del norte, Anaheim chiles are very closely related to New Mexico chiles—in fact, Anaheim chiles are actually New Mexico chiles that were brought to the Anaheim region by a farmer in the early 1900s and cultivated in the area ever since. However, Anaheim chiles are milder than their New Mexico ancestors, with a bright yet less intense heat, ranging approximately 500 to 3,000 Scoville Heat Units. Popular in Southwestern cuisine, Anaheim chiles are often used to make chiles rellenos. They’re also often added to sauces, soups, stews, salsas, and egg dishes for a kick of mild heat and bright, subtly sweet chile flavor. Chiles in the Capsicum annuum family, like the Anaheim variety, have been part of the human diet in the Americas since at least 7500 BC.