Anaheim
Also known as Anaheim Chile · California Chile · New Mexico Chile (when from NM)
The Anaheim pepper is a mild New Mexico-type green chile famous for its versatile flavor and thick flesh. It is a staple in Southwestern and Mexican-American cooking, especially when roasted.
Growing
~80 days to maturity
Fruit size
15–25 cm
Flavor & Use
Mild and earthy with a slightly sweet, grassy note. When roasted, it develops a rich, smoky-sweet flavor and the skin peels easily, leaving tender, flavorful flesh.
Culinary
About
Anaheim peppers are long (6–10 inches), tapered, and slightly curved with smooth, glossy skin. They are usually harvested green but can ripen to red. The walls are thick and meaty with a mild, slightly sweet flavor. Heat is very low to mild (500–2,500 SHU).
Backstory
Originally brought from New Mexico to Anaheim, California in 1894 by a farmer named Emilio Ortega. It quickly became a California favorite and is now one of the most widely grown mild chiles in the United States, especially for roasting and canning.
Appearance
Growing
Heritage
We don't have a documented family for this pepper yet.