Anaheim Chili Pepper

Origins and History
The Anaheim Chili Pepper (Capsicum annuum) is a mild, versatile chili pepper that traces its roots to New Mexico, where it was originally developed from native varieties by horticulturist Dr. Fabian Garcia in the early 20th century. It was later brought to Southern California, where it gained popularity under the name “Anaheim” after being widely cultivated near the city of Anaheim. Though technically similar to New Mexico green chiles, Anaheim peppers have evolved into a distinct cultivar with milder heat and a slightly different growing profile. They are now a staple in Southwestern and Mexican-American cuisine, appreciated for their adaptability and large size.

Appearance and Characteristics
Anaheim peppers grow to an average length of 6 to 10 inches and have a smooth, elongated shape that tapers to a pointed end. When immature, they are a glossy medium green, turning bright red when fully ripe. The plants are vigorous and bushy, typically reaching 24 to 30 inches in height. The heat level is relatively mild, usually ranging from 500 to 2,500 Scoville Heat Units (SHU), making it a good choice for those who enjoy chili flavor without overwhelming spice.

Culinary Uses
Anaheim peppers are highly prized for their culinary flexibility. When green, they are often roasted and peeled to make chile rellenos, enchiladas, and salsas. Their size makes them ideal for stuffing, and they also lend themselves well to grilling, sautéing, and canning. Red ripe Anaheim peppers are sometimes dried and ground into a mild chili powder or used to make sauces. Their mellow heat makes them suitable for family meals and dishes that require a chili presence without excessive spiciness.

Growing Tips
Anaheim peppers grow best in full sun and warm climates, thriving in well-drained, fertile soil with a slightly acidic to neutral pH. Start seeds indoors 8 to 10 weeks before the last expected frost and transplant outdoors once soil temperatures are consistently above 60°F. Like most peppers, Anaheims benefit from regular watering and mulching to conserve soil moisture. Providing support as the fruits mature can prevent breakage on heavily laden branches. To encourage vigorous growth and fruit production, fertilize with a balanced organic fertilizer or compost tea throughout the growing season.

Harvesting Guidance
Anaheim peppers can be harvested green once they reach a desirable size—typically 6 to 8 inches long and firm to the touch. For red Anaheim chiles, allow them to fully ripen on the plant before picking. Frequent harvesting encourages continuous fruit production throughout the season. Use garden shears or snip peppers off the plant to avoid damaging stems. After harvesting, green Anaheim peppers can be stored in the refrigerator for up to two weeks, while red ripe fruits can be dried, roasted, or processed into sauces for longer preservation.