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Sep 6, 2014 12:51 PM CST
I bought two Anaheim Pepper plants at Lowes, produced by Bonnie Plants. They are growing and producing wonderfully and look EXACTLY like a Anaheim. However, these suckers are HOT. Like JalapeƱo or above hot. I wanted to make Chiles Rellenos with them but they are too hot. Has anyone ever heard of crazy hot Anaheims? I like some heat but these suckers are off the chart for me. What is the best way to save these, such as freezing, for use during the winter? I can use them to season some chili during colder seasons. So, two questions: #1 What happened to my mild peppers to make them so hot? #2 Best way to preserve to future use.
Name: Dave Whitinger
Jacksonville, Texas (Zone 8b)
Region: Texas Million Pollinator Garden Challenge Charter ATP Member I was one of the first 300 contributors to the plant database! Permaculture Raises cows
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Sep 6, 2014 4:51 PM CST Admin

I have often wondered why sometimes a pepper will be really hot but other times it'll be normal. I don't know but I bet someone around here does. @Horseshoe or @Farmerdill perhaps.
Name: Horseshoe Griffin
Efland, NC (Zone 7a)
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For our friend, Shoe. Lover of wildlife (Black bear badge) Enjoys or suffers cold winters Birds Permaculture Container Gardener
Sep 7, 2014 1:53 PM CST
Well, I plead ignorance when it comes to Anaheim's because I seldom grow them anymore. However, after just checking the heat units on them, the range being from 500 - 2500, and checking the heat units on a jalapeno - the pepper you compared the heat to - those heat units begin at 2500 SU so I guess it is "normal" for Anaheim heat to be comparable.

What I remember reading years ago was that during hot weather and especially when peppers are picked during the heat of the day they tend to push more capsaicin into the fruit but who knows why? I do know that stress will increase the capsacin level due to other studies I've read, usually drought/not enough water and will depend on the age of the plant and/or fruit.

Wasoggy, as for preserving peppers I just freeze them, no blanching required. I'd cut them up so they fit snug in a freezer bag, suck the excess air out and throw them in the freezer. They'll be perfect for your soups, stews, sauces, etc.

Hope this helps.
Shoe (soon to be pepperless except for my super long cayennes which are still faring well!)

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