Anaheim Pepper
The mild and versatile Anaheim pepper is a favorite among cooks who love just a little heat. Named after the city of Anaheim, California, this pepper actually originated in New Mexico. In the early 1900s, farmer Emilio Ortega brought seeds west, where the climate proved perfect for growing these slender green chilies.
Anaheim peppers measure around 1,000–2,500 Scoville Heat Units, making them milder than a Jalapeño and just slightly hotter than a Paprika pepper. Their mild flavor makes them ideal for stuffing, roasting, and grilling. When dried, they’re often called “California” or “Chile Seco del Norte.”
One fun fact: Anaheim peppers are frequently used to make the popular canned green chiles found in grocery stores across the United States. If you’ve ever enjoyed a cheesy green chile casserole or classic chili verde, chances are you’ve tasted Anaheim.
These peppers turn from bright green to vibrant red as they ripen. Red Anaheims are sometimes dried and ground into a mild chili powder that adds a subtle heat to sauces and stews. Compared to smaller, hotter varieties like the Serrano or fiery Cayenne, Anaheim peppers are approachable for almost any palate.
They’re also rich in vitamins A and C, antioxidants that help protect your cells and support a healthy immune system. Whether you’re stuffing them with cheese, slicing them into fajitas, or roasting them for salsas, Anaheim peppers add mild heat and garden-fresh flavor to any dish.
