Anaheim Chiles are about 6 to 8 inches (15 to 20 cm) long. They are generally sold and used unripe, when they are a deep, shiny, green. Some people just call the green ones “long green peppers.” When fully mature, they will turn red.
They are mild and widely available in North America as green chiles and to a lesser extent as red chiles.
The heat level is 2,500 Scoville units.
Cooking Tips
They are often used for Chiles Relenos (chile peppers stuffed with a cheese such as Monterey Jack, coated in batter, and deep fried.)
They are also good diced or puréed and used for salsas.
History Notes
Brought to Anaheim, California from New Mexico around 1900. In California, they developed into a pepper that is milder than the New Mexico chiles they were developed from.
Literature & Lore
Named for the area in California near Los Angeles where they are grown in great numbers.
