I mentioned on Friday that we are growing Anaheim chiles.
These large, mild chiles are perfect for chiles rellenos.
Mexican cooks (that is, those who cook Mexican food rather than cooks who hail from Mexico....) also like to dice or purée them, and then add them to sauces, soups, and casseroles.
They have a tough skin, but it peels off easily if you first char the chiles over a flame and then steam them in a paper bag for several minutes (remember Friday's recipe?).
Anaheims are available year-round, but they're best in the summer.
When mature and red, an Anaheim is called a chile colorado or California red chile.
And this is what they look like in my garden!
This plant has a ton of them already!
I am not sure you saw how many are already growing.... I'll point them out!
And this one is already nearly 5 inches long!
And another (unrelated but amazing) thing you are missing is the scent of these wonderful jasmine flowers as I take these pics. Smells like vacation!
I can't wait until our Anaheims are ready to pick! We're also growing jalapeños, habeneros, serranos, cayenne and poblanos. Should be a flavorful and spicy summer!
I'll show you how the strawberries are faring next week. But in the meantime, check out An Oregon Cottage for her weekly Garden Party.