Anaheim is a mild, long green chili named for the California city where it was popularized in the early 1900s by farmer Emilio Ortega, who brought seed from New Mexico. The slender pods grow six to eight inches long with thick, mild flesh rated around 500 to 2,500 Scoville units. Picked green, they are the classic pepper for roasting, stuffing and canning, and they ripen to red for drying into ristras. Closely related to the New Mexico chiles, the Anaheim is valued for its large size, gentle heat and versatility. The productive plants bear generously, making it a favorite for cooks who want plenty of mild chilies for the kitchen.
Flavor Profile
Mild and slightly sweet with a bright vegetal flavor that becomes smoky and richer when fire-roasted.
Visual Characteristics
Long, slender pods six to eight inches long with a slight curve, glossy green ripening to deep red.
Growing Tips
Roast over an open flame and peel for the best flavor; the tall productive plants may need light staking when heavily laden.
Where to Buy
Sourcing information coming soon. Check local nurseries and seed banks for availability.