They are mild and widely available in North America as green chiles and to a lesser extent as red chiles.
The heat level is 2,500 Scoville units.
They are often used for Chiles Relenos (chile peppers stuffed with a cheese such as Monterey Jack, coated in batter, and deep fried.)
They are also good diced or puréed and used for salsas.
Brought to Anaheim, California from New Mexico around 1900. In California, they developed into a pepper that is milder than the New Mexico chiles they were developed from.
Literature & Lore
Named for the area in California near Los Angeles where they are grown in great numbers.