The Anaheim Pepper is mild chili pepper variety named after Anaheim, California, though it originated in New Mexico. With Scoville rating of 500-2,500 SHU, it offers gentle heat perfect for those new to spicy foods. These long, slender peppers are essential in Southwestern cuisine, particularly for making chile rellenos (stuffed peppers). When green, they have bright, slightly tangy flavor; when allowed to ripen to red, they become sweeter and slightly hotter. Anaheims are often roasted to remove skin, which intensifies flavor. Highly productive plants.

Mild heat with sweet, tangy flavor

Chile rellenos, roasting, stuffing, salsas