The Anaheim pepper is a mild, large green chili famous for its versatile flavor and thick flesh. It is a staple in Southwestern and Mexican-American cooking, especially when roasted.
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).
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Originally brought from New Mexico to Anaheim, California in the early 20th century 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.
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Reach out →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.
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