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.
About 1/8.4 the typical heat of a Capsi Jalapeño (25,086 SHU).
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.
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
ExploreAnaheim is a selection of New Mexican landrace chile.
Emilio Ortega · 1903
Parent
Sources
FAQ
- How hot is Anaheim?
- Capsi’s sourced range is 1,000–5,000 SHU (Official breeder; typical 3,000). Capsi uses a sourced range and a trust tier, not a single marketing number. How we verify heat: https://web.thecapsi.app/learn/heat-and-capsaicin/how-we-measure-heat
- What does Anaheim taste like?
- 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.
- How do I grow Anaheim?
- Anaheim: about 80 days to maturity, warm season, subtropical to temperate climate, full sun, hardiness zones 9-12.
- What can I substitute for Anaheim?
- Poblano, Hatch