How hot are anaheim peppers?

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Anaheim Chili Peppers…Peeling? For Salsa?

I don’t peel chilis for most recipes. I used Anaheim in salsa without roasting and they were also good raw.

I am making green chile as I type and oven roasted/broiled the typical salsa veggies (onions, tomatillos, garlic, chilis) for the chile. Since I didn’t peel the chilis, there are tiny bits of charred chili skin floating in the chile. I can see why some people might find that unappetizing (is that a word?) or perhaps the smoky flavor could be too strong for salsa.

I have found that I need to start peppers early. It seems like the more exotic ones grow slower. Last season, a few plants never even flowered until it was too late for fruit. Based on the slow growth/germination from last year (all commercial), I started peppers in mid-December; lat month. Most of these seeds had been trades and sprouted CRAZY fast. I was thinking – uh oh – this is going too fast, but since I planted the seeds, the growth has slowed. If you can’t find Holy Mole, email me. Although a hybrid, I planted nursery bought plants last year and was very happy. I can only imagine how wonderful they’ll be on my seed started plants!!

I am in search of great salsa tomatoes as well and although my search is in it’s infancy, my family fell in love with Mama Leone and Giant Valentine. I sent plants to SC and family there loved them as well; and are asking for more next season. Dr. Carolyn Male told me that Mama Leone is not a hybrid, although some catalogs sell it that way. I am currently growing the commercial seeds from both along side seeds that I saved. The plants are about 6′ tall, bearing fruit and look great!! My kids are pumped for tomatoes from our indoor plants. (BTW, after eating garden tomatoes and then unsuccessfully trying to find comparable ones in the grocery store, I will ALWAYS start indoor plants from now on – maybe in July since I can’t grow a cutting to save my life) I grew Burpee’s Salsa (forgot the exact name) and was not impressed. I think there are better roma types out there.

It’s Hatch Chile Time!

Do you have Hatch Fever like Frieda’s Specialty Produce. Have you seen huge displays of these at Kroger stores or have you attented a hatch roasting event?

If you are a fan of peppers one look at the Hatch Chile and you may be thinking that “hey that pepper looks just like an Anaheim pepper”. If a New Mexico resident is within ear shot they may soundly object to you saying such a blasphemous thing.

I am here today to clear up the differences between a Hatch Chile and an Anaheim pepper. For simplicity sake we are going to keep the chile versus pepper argument for another time and just called the Anaheim a pepper and the Hatch a chile.

What is the Difference Between Hatch Chiles and Anaheim Peppers?

So what is the difference. It all comes down to location, location, location.

Let’s face the facts, a Hatch chile and Anaheim pepper started out the same. The seeds of the Hatch were brought to California and given the name Anaheim. This was done by a farmer with a farmer with a famous last name – Emilo Ortega (source). Yes, that Ortega. He transplanted a New Mexico chile in Anaheim, California.

While Hatch and Anaheim are basically one in the same, they don’t’ quite taste the same. Think about this: wine lovers celebrate wines from different regions, people debate whether Vermont or Wisconsin cheddar is better, and those that will only eat sweet Vidalia onions.

The Hatch chile is because of where they are grown – Mesilla Valley of New Mexico, where the town of Hatch is located. Hatch, NM experiences abudant sunshine, hot daytime temperatures with cool nights. This is due to the approximate 4000 foot elevation in the area, which allows for cooler temperatures at night during the growing season. For whatever reason this hot and cool trade off does wonder for the flavor of the chiles.

It’s more than just the temperature in the air that effects the chile. The soil makeup is also different in Hatch then from California or Mexico where most of the grocery store Anaheim peppers come from.

Can I Use an Anaheim Pepper In Place of a Hatch Chile?

Absolutely! The flavor may be different but the pepper will work just the same. Just like the ones from Hatch, Anaheims would benefit in flavor from roasting.

My Favorite Use for Hatch Chiles

No doubt about it – Creamed Corn. The heat of the pepper is so perfect along with the creaminess you get when kernel meets dairy. Take a moment and check out the recipe.

What is your favorite way to use Hatch chiles? Leave a comment below, we would love to hear from you.

Hatch-a-Mania

Over the last several years I have been seeing more and more products show up containing Hatch chiles. Below I want to share some of the most interesting ones. Any of these will help you enjoy Hatch chiles no matter what time of year it is.

Flame Roasted Hatch Green Chile in Jars

  • Can’t get your hands on some fresh Hatch chiles? You can buy them in glass jars flamed-roasted for your convenience. Comes in Hot, Medium, and Sweet & Mild.

Red New Mexico Hatch Chile Powder

  • If you prefer your Hatch in powdered form, get his Red New Mexico Hatch Chile powder. Perfect for sprinkling on your chile or beans. Or use it as part of a spice rub for chicken.

Duke’s Hatch Green Chile Smoked Sausages

  • Duke’s is one of my favorite smoked sausage makers. They make come up with some really flavorful combination. Hatch Green Chile is one of them. Perfect for having in your car on a long road trip or take with you on a good hike.

Chinook Seedery Hatch Green Chile Sunflower Seeds

  • How about some sunflower seeds flavored with hatch green chiles. Chinook Seedery gives you such an option.

Disclaimer: This posts includes affiliate links. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. These are products and services I recommend because I use or trust them. Cookies will be used to track the affiliate links you click.

Roast and peel peppers to use in your favorite recipes. Any type of pepper can be roasted, including green, red or yellow sweet bell peppers to hot chile peppers. Roasting enhances the sweetness and adds a nice smoky char depth.

The skins of Anaheim and New Mexico type peppers are tough. Roasting the peppers not only deepens the flavor, but it allows you to blister and remove the thick skin. Thin skinned peppers don’t need to be peeled, but it does add a nice smoky flavor.

Roasted and peeled chile peppers can be used right away in your favorite recipes or frozen for later.

  • How to Freeze Peppers
  • How to Can Diced Green Chile Peppers
  • Tomato Salsa Recipe for Canning

How to Roast and Peel Peppers Step by Step

You will need:

Gas Grill (oven broiler or any open flame)
Peppers of choice
Large bowl with a cover
Tongs
Knife
Cutting Board
Gloves

Directions

1. Select fresh peppers with smooth skin and no blemishes for easy peeling. Wash the peppers and let air-dry.

2. Heat your grill on high. Place your peppers in a single layer on the grill rack.

3. Roast the peppers by grilling until the skin is blistered and blackened. Turn the peppers every few minutes until the skin is charred all over.

4. Remove the peppers from heat and place in a covered bowl to steam.

5. Once the peppers are cool enough to handle, put on a pair of gloves and remove skins.

6. Cut off the stem and slice the pepper open. Use a knife to scrape out the seeds and membrane.

How to Roast and Peel Peppers Prep Time 15 mins Cook Time 15 mins Total Time 30 mins

Roasting peppers enhances the flavor and allows the tough, bitter skin to peel away from the pepper.

Course: Pantry Cuisine: American Keyword: roast and peel peppers Author: Grow a Good Life Ingredients

  • peppers of choice

Instructions

  1. Select fresh peppers with smooth skin and no blemishes for easy peeling. Wash the peppers and let air-dry.

  2. Heat your grill on high. Place your peppers in a single layer on the grill rack.

  3. Roast the peppers by grilling until the skin is blistered and blackened. Turn the peppers every few minutes until the skin is charred all over.

  4. Remove the peppers from heat and place in a covered bowl to steam.

  5. Once the peppers are cool enough to handle, put on a pair of gloves and remove skins.

  6. Cut off the stem and slice the pepper open. Use a knife to scrape out the seeds and membrane. Peppers are ready to use in your favorite recipes or preserve for later.

Roast Peppers in the Oven: The photos above show how to roast and peel peppers using the grill, but you can also roast peppers in your oven under the broiler. Place the peppers on a baking sheet and under the broiler. Roast until the skin blisters and chars. Remove the pan, turn the peppers over and repeat on the other side. Continue with step 4 to peel your peppers.

What to do with these roasted and peeled peppers? The peppers can be frozen at this point or used to make Grilled Tomato Salsa or Roasted Green Chile Sauce.

You May Also Like:

  • 3 Ways to Preserve Peppers
  • 10 Tips to Growing Peppers in Colder Climates
  • Chicken Enchiladas with Roasted Green Chile Sauce Recipe

Good planning is key to a successful vegetable garden.

Whether you are new to growing your own food or have been growing a vegetable garden for years, you will benefit from some planning each year. You will find everything you need to organize and plan your vegetable garden in my PDF eBook, Grow a Good Life Guide to Planning Your Vegetable Garden.

Anaheim Pepper: A Versatile Mild Chili

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A slightly sweet pepper with just a little pop…

Scoville heat units (SHU): 500 – 2,500
Jalapeño reference point: Equal heat to 16 times milder
Origin: Mexico
Products and seeds: Anaheim pepper on Amazon

The Anaheim pepper is one of those peppers that’s big enough to be very versatile in its usage. Plus, its mild heat makes it a family favorite. Nearly everyone can take the small punch given by the Anaheim pepper − in fact most enjoy its slight kick!

So it doesn’t have the kick of a jalapeño?

It typically doesn’t. The Anaheim is normally a very mild hot pepper, only tipping the Scoville scale at around 500 to 2,500 Scoville heat units. That makes the Anaheim normally at least eight times milder than the average jalapeño.

But there’s a catch. Anaheim peppers can really vary in heat based on where they were grown. For instance a California Anaheim pepper is typically much milder than those grown in New Mexico. Those New Mexico varieties can actually spike in heat and become just as hot (and rarely even hotter) than a jalapeño.

Anaheim? Where does this chili pepper get its name?

From the obvious source: Anaheim, California. A farmer, Emilio Ortega, brought these peppers to the California region in the early 20th century. Yes, that’s the Ortega behind the famous Mexican food brand of the same name that’s brought lots of tacos, salsas, peppers, and beans to families across the United States.

Anaheim chilies originally came from the New Mexico area, though, and because of the many regions in which it is grown, it has many different names. That’s pretty much the case for most hot peppers. You’ll also see Anaheim peppers called New Mexico peppers, Magdalena, California chili, and in dried form it takes the name chile seco del norte. When they ripen to a red color, their name changes once again. These are often known as California red chilies or chili Colorado.

What can you cook with Anaheim peppers?

This is one of the best things about this chili: you can do a lot with it. It’s very versatile and family friendly, even for people who typically don’t like spicy foods. It has only a slight pop and a mild fruity sweetness that people enjoy.

Stuffed Anaheim peppers are a big treat. They are like poblano peppers in that way, and Anaheim peppers are often used instead of the poblano in the popular dish chiles rellenos. The shapes of the two chilies are quite different, though. While poblanos look more like bell peppers, Anaheim chilies are thinner, curved, and around five inches long. They have a decidedly more hot pepper-like appearance.

These are also excellent salsa chilies. If you want a pepper for a mild fresh salsa, then opting for the Anaheim is the way to go.

And here’s the kicker. For pretty much anything calling for a bell pepper, you can swap it out and use Anaheim peppers instead. If you want your dish to have just a little more oomph to it, this is an excellent way to go. A poblano pepper is also a good choice for this, and it carries around the same level of heat.

Where can you buy Anaheim peppers?

Because they are so mild and popular, these chilies pop up in all sorts of supermarket chains. You can buy dried Anaheim peppers online as well, including the plants, seeds, powders, and salsas.

It shouldn’t be a surprise why the Anaheim pepper is so very popular. It’s easy to eat, tasty, and extremely versatile. If heat is not your thing but you find yourself getting bored of the bell pepper, try moving up to the Anaheim. You may find that the bit of heat is a welcome change.

Products from Amazon.com

  • -14% Price: $5.96 Was: $6.96
  • Price: Out of stock
  • Price: $11.95

Photo by orchidgalore (Flickr: Anaheim Chile Peppers) , via Wikimedia Commons

9 Hot Peppers You Should Know About, Plus 29 Spicy Recipes

Whether you like a little heat or a lot of it, adding the right chile to your dish can make or break it. Heat is like salt; just enough heat will enhance the flavors in your meal, but too much will ruin it. Hot peppers aren’t just about spice, though — they add flavor, too. Instead of sitting down with a notebook, a gallon of milk, and a spread of different peppers, click through this article and save both your tastebuds and your meal.

Source: iStock

Understanding heat

As a general rule, the smaller the pepper is, the hotter it is. This isn’t always true, but it’s a good heuristic. Capsaicin, the chemical that makes peppers spicy, is present in the spongy white ribs and the seeds. If you can remove this, you’ll reduce the heat your pepper is packing. Some peppers are hot enough to burn your skin if not handled properly, and wearing gloves when working with them is recommended. Casein, a milk protein, does a good job of binding with capsaicin; if you can’t handle the heat, grab some milk.

Peppers are measured on the Scoville Scale in Scoville Heat Units (SHUs), which refers to the number of times the capsaicin would have to be diluted to be undetectable. A bell pepper has no capsaicin, so it has 0 SHUs. A jalapeño averages 5,000 SHUs, so the potency of its capsaicin is such that it would have to be diluted 5,000 times to be as mild as a bell pepper. The spiciest pepper on record right now is the Carolina Reaper, and it averages 1,569,300 SHU with the hottest individual pepper clocking in at 2.2 million SHUs. Pepperscale.com has a good list of hot peppers and their rankings on the Scoville Scale.

Now that you’re equipped with a sense of spiciness, here are 9 hot peppers commonly found in markets and grocery stores. Get to know them, and let them enhance your meals!

Source: iStock

1. Anaheim and New Mexico

Anaheim chiles belong to the New Mexico chile pepper family. They have a mild flavor similar to a bell pepper but with a slight heat, ranging from 500 to 2,500 SHUs depending on if you’re dealing with a California grown Anaheim (500 to 1,000) or a Hatch Valley, New Mexico grown chile (1,000 to 2,500). Both are typically 6 inches long, 2 inches wide, and start off green but ripen to red. They’re thick walled, making them good for stuffing, but have a tough skin that can become irksome to eat. They’re often charred or roasted to remove the skin, and it comes off quite easily. These and other New Mexico chiles can often be found dried and strung up in ristras all along the American Southwest.

For a primer on roasting batches of chiles, The Pioneer Woman has you covered. Though you can buy canned green chiles, they’re way better freshly roasted.

After you’ve roasted and peeled them, stuff them with cheese and roll them in cornmeal to make The Food Network’s chile rellenos. They’re just as good with fried eggs as they are with tamales.

Use them to make an amazing salsa verde, and then use a crockpot to slowly cook chicken in it until it falls apart into shreds with this recipe from Two Peas and Their Pod.

For a really delicious dip or spread, use 2 roasted chiles, Manchego cheese, and walnuts to make this creamy pesto from Calizona. Serve on everything.

Source: iStock

2. Poblano

Poblano peppers, with their dark green color and heart-shaped bodies, are also fairly mild with a mysterious rich, kind of smoky, almost fruity flavor behind their exuberant peppery bite (think green bell pepper flavor). Like New Mexico chiles, these peppers are also thick walled but have a much thinner skin. Some poblanos can have as few as 500 SHUs, but it’s much more likely to find them in the 2,000 SHU range.

When dried, poblanos are called ancho chiles. They carry very low heat but have an intense concentration of the rich, smoky, fruity flavors. They make amazing sauces and, along with guajillo chiles, are a staple of mole sauces.

One of the best traditional ways to highlight the flavor of poblanos is to make rajas con crema, or roasted poblanos in cream sauce. As Elise from Simply Recipes points out, they’re amazing served as a side to any Mexican dish or simply with tortillas.

These chiles are great for stuffing, and this recipe from Chow for stuffed poblanos with black beans and cheese really shows that off.

Ancho chiles add a wonderful flavor to this Yucatán pork stew from Food & Wine. The acidity from the lime juice and the smoky sweetness of the anchos make this a phenomenal example of Mexico’s Yucatán Peninsula flavors.

Source: iStock

3. Hungarian Wax

These peppers, yellow before fully ripe, look a lot like the mild banana pepper (500 SHUs) but clock in anywhere between 1,000 and 15,000 SHUs. Unfortunately, they’re hard to tell apart by sight; Hungarian wax peppers have slightly thinner walls and are a bit wider than banana peppers, but a little nibble will tell you the most.

Hungarian wax peppers have a tangy sweetness that persists even under the medium heat of the pepper. It’s most common to see them in stores when they’re still yellow, but they get incredibly hot when allowed to ripen to orange and red.

BloominThyme has an easy recipe for oil cured hot peppers that makes a great sandwich condiment, but they’re also great just draped over toast.

The tangy sweetness of these peppers lends itself well to every element of The Food Network’s recipe for chili-lime pork tenderloin with wax peppers and corn.

A traditional Hungarian way to use these peppers is to stuff them with cheese and bake them. With this recipe from Suzie’s Farm, you can’t go wrong.

Source: iStock

4. Fresno

Like most peppers, fresnos start off green, but they’re best when eaten fully ripe and red. They’re conical like a jalapeño, and have a similar taste and heat, averaging 5,000 SHUs. Because they’re left to ripen longer, they can reach 10,000 SHUs, and they’re a touch sweeter. Their thinner walls make them sometimes preferable in fresh salsas.

If you’re looking to venture into the homemade hot sauce world, look no further than this recipe from Bon Appétit. It couldn’t be easier, and it takes full advantage of the clean, sweet heat of this chile.

Fresnos are great on tacos and in ceviches, but this dish of pork shoulder with roasted clams and fresno chiles from Martha Stewart is really exceptional.

Make this roasted corn and fresno chile salsa from Taste Fresno and put it on everything.

Source: Scott Olson/Getty Images

5. Jalapeño

The most popular pepper around, the jalapeño needs little introduction. Its thick, fleshy walls offer plenty of rich distinct peppery flavor, bringing a vegetal note to dishes everywhere. These chiles are great in savory applications, from topping nachos, tacos, and sandwiches to diced and added to sauteed, grilled, or baked dishes. These chiles average about 5,000 SHUs, with younger ones being milder and mature ones hotter.

Dried, smoked jalapeños are chipotle peppers. These are wonderfully smoky and meaty with a fair bit of spice carrying over. These peppers are great in spice rubs and dips.

Jalapeño poppers, of course, must make an appearance, whether it’s the ones stuffed with cream cheese and bacon and wrapped in puff pastry from The Ravenous Couple or these cheddar stuffed and totally deep fried ones from Gourmet via Epicurious.

Jalapeños make great pepper jelly for spreading on cornbread, biscuits, or sandwiches. This recipe from Serious Eats makes plenty of it.

This cheddar jalapeño bread from Gourmet via Epicurious makes a really delicious snack on its own, but it’s really stellar as the foundation of an egg sandwich.

Source: iStock

6. Serrano

Serranos look a bit like jalapeños, but much skinnier and non-conical. They taste similarly, too, with that rich, vegetal bell pepper flavor, but they’re a bit cleaner and sharper. They’re also much hotter, typically hovering around 25,000 SHUs. Use them anywhere you would use a jalapeño but want more heat.

Serrano chiles often make the best Mexican salsa or pico de gallo. This recipe from Bon Appétit via Epicurious is great on quesadillas, grilled chicken or fish, tamales, tacos, and plain with tortilla chips.

Use these chiles to make a spice rub paste for chicken quarters marinated in beer in this recipe from The Food Network.

For a lighter use with all the right flavors, make this creamy fresh tomato and serrano soup from Inspiration Kitchen. You could even serve it with the chicken quarters.

Source: iStock

7. Cayenne

The majority of dried red chile flakes you’ll find come from cayenne peppers, the long, thin, and spicy chiles from French Guiana. These piquant peppers are strongly flavored, with tangy, floral, hay-like notes behind the 60,000 SHUs of spice. These chiles are about 6 inches long and have a 1¼ inch diameter, and they tend to be wrinkly. Though they’re often used dried and flaked or powdered, they can be sliced or diced and used fresh to pack a punch of fiery heat.

This chile is a staple in cajun seasoning, appearing in Real Simple’s recipe for blackened salmon and rice. The cayenne powder adds spice, while the paprika adds a sweet, smoky floral quality.

Similarly, this recipe for cajun shrimp and/or crawfish from Steamy Kitchen uses flaked cayenne to add a pungent kick to sweet crustaceans swimming (not literally) in a spicy broth.

The beauty of the flavor of cayenne is that it can easily be paired with chocolate. A pinch of the spicy chile adds a depth to the chocolate that enhances the experience, adding only a little bit of spice on the finish. Try it out in this recipe from The View From Great Island’s cayenne truffles.

Source: iStock

8. Thai

There is technically no one Thai chile pepper, but folks in the States are still getting introduced to the various small, hot peppers from the region and don’t really know the difference. The most common type of Thai chile around most of the U.S. is the bird’s eye chile, a 1-inch long and ¼-inch wide smooth pepper in various colors: yellow, green, red, and orange. These chiles have a generally fruity taste and extreme heat, easily packing 150,000 SHUs. These peppers are ideal for sauces and great paired with fish flavors, but also wonderful sliced very thinly on sandwiches.

Sriracha might be made with red serranos now, but it was originally made with red thai chiles. Make your own with this recipe from White on Rice Couple.

On the other hand, if you like a little more sweetness with your heat, you could make a delicious Thai sweet chile sauce like this one from She Simmers.

A classic Thai takeout dish, drunken noodles don’t contain any alcohol — they refer to how much you’ll want to drink to combat the heat of the Thai chiles in there. Make your own with this recipe from Bon Appétit via Epicurious.

Source: iStock

9. Habanero

This is the hottest pepper readily available in grocery stores across the U.S., holding 100,000 to 500,000 SHUs. Please wear gloves when handling these peppers. Under all that heat, though, is a lovely fruity, floral flavor reminiscent of plum tomatoes and apples. This is why these pretty, lantern-shaped peppers are often featured in fruit salsas containing mango, peach, or pineapple. They’re a much better fit than a more vegetal jalapeño in these applications.

This peach and habanero salsa from Cooking Light via MyRecipes is wonderful served over grilled pork, fish, and chicken.

Don’t let salsas have all the fun! This mango habanero barbecue sauce from Serious Eats is great on barbecued chicken, pork, and beef.

Let the heat of the habanero turn up your peanut sauce for these beef satay skewers from Steamy Kitchen.

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  • 6 Potluck Recipes Perfect for Spring Get-Togethers

Anaheim Pepper Planting Guide: A To Zing

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Grow a family-friendly bell pepper alternative…

Looking for a substitute for the popular bell pepper in the garden? Anaheim peppers can be just as versatile in the kitchen, with a delicious mild pop of heat. Your next step? Our Anaheim pepper planting guide to start delivering a constant flow of these delicious chilies all season long.

Anaheim pepper planting fast facts:

Scoville heat units:
Anaheim peppers typically rate between 500 and 2,500 on the Scoville scale.

PepperScale profile:
pepperscale.com/anaheim-pepper

Buy Anaheim pepper seeds:
Buy from Amazon

Light requirements:
These peppers need full sunlight.

Soil requirements:
Anaheim peppers should be planted in soil that drains well and that has an adequate amount of nutrients.

Space requirements:
Seedlings should be planted 12 to 24 inches apart.

Water requirements:
Regular watering is essential but the soil should not be soaked.

Maturation:
It can take up to 80 days for Anaheim peppers to mature.

Plant Size:
A mature Anaheim pepper plant will usually be between 18 and 24 inches tall.

Chili size:
Anaheim peppers can grow up to 7 inches long and 2 inches wide.

Container-friendly:
These peppers can be grown in containers; 2-3 gallon containers are ideal.

The site and season: Where and when to grow Anaheim pepper

Plant Anaheim peppers in a part of your garden that gets full sunlight for most of the day. The plants should get no less than 5 hours of sunlight each day. They should be planted in soil with a pH in the range between 5.5 and 7.0. The soil temperature should be above 50 degrees Fahrenheit when you transplant the seedlings. The temperature at night should be over 55 degrees Fahrenheit and in the day it should be above 65. Use mulch to cover the soil if you want to give your plants an earlier start.

Because these plants require soil that is lighter and that drains well, it is important to amend heavier, clayey soils with sand or compost.

Feeding and watering Anaheim pepper plants: How often and how much

Water the plants just often enough to keep the soil in which they are planted moist but avoid overdoing it. Increase the frequency of watering in hot, dry periods.

Side dress your Anaheim pepper plants with a fertilizer that is high in calcium, potassium and phosphorous. Avoid using too much nitrogen as this can hinder fruit growth.

Anaheim pepper harvesting: When to pick

Anaheim peppers are ready to pick when they have reached their full size of approximately 7 inches. Use a knife or shears to clip or cut peppers from the plant rather than pull them off. Pulling them off can damage the plant. You should also leave the stem in place on the fruit as this will keep it fresh for longer. Be sure to harvest peppers as soon as they are ready, as this will encourage the plant to produce more.

Anaheim pepper plant care: What to watch out for

While consistent watering is important, you should avoid soaking the soil as this can cause the fruit to rot.

While Anaheim pepper plants are resistant to many diseases, they are susceptible to Tobacco Mosaic Virus. This virus can be found in cigarettes. This means that if you smoke, you should avoid doing it near your plants; you should also keep your cigarettes away from them. Smokers should wash their hands thoroughly before touching Anaheim pepper plants.

Anaheim Pepper Information: Learn About Anaheim Pepper Growing

Anaheim may make you think of Disneyland, but it’s equally famous as a popular variety of chili pepper. Anaheim pepper (Capsicum annuum longum ‘Anaheim’) is a perennial that is easy to grow and spicy to eat. If you are considering Amaheim pepper growing, read on. You’ll find lots of Anaheim pepper information, as well as tips for how to grow Anaheim peppers.

Anaheim Pepper Information

Anaheim pepper grows as a perennial and it can produce peppers over three years or more. It is an erect plant that grows to 1.5 feet (46 cm.) tall. It is mild rather than mouth-scorching, and excellent for cooking and stuffing.

For those interested in Anaheim pepper growing, note that the plant is easy to grow. All you need is a basic knowledge of Anaheim pepper care.

How to Grow Anaheim Peppers

Getting informed about the basic growth requirements of the Anaheim will get help you produce a healthy, low-maintenance plant. Generally, Anaheim pepper growing is recommended in U.S. Department of Agriculture plant hardiness zones 5 through 12. Anaheim peppers are tender vegetables, so you’ll need to wait until the soil is warm and freezes have passed to move the seedlings outdoors.

If you are planting seeds, start them indoors a month and a half before the last frost date in your area. Don’t plant them too deep, only about 0.2 inches (.05 cm.) deep in a location with full sun. Like many veggies, Anaheim peppers need sun to grow and thrive.

According to Anaheim pepper information, the plants prefer sandy loam as soil. Check the acidity of the soil and adjust to a pH of between 7.0 and 8.5. Space the seedlings a couple feet apart, or a little less in raised beds.

Irrigation is an important part of Anaheim pepper care. You need to water the pepper plants regularly during the growing season and keep the soil moist. If the plants don’t get enough water, the fruit can become stunted. On the other hand, take care not to provide too much water, as root rot and other fungal issues can occur.

Use a few tablespoons of 5-10-10 fertilizer in a trench around each plant some 4 inches (10 cm.) from the stem.

Using Anaheim Peppers

Once your pepper harvest begins, you’ll need to find different ways of using Anaheim peppers. These peppers are mild enough to be eaten raw, but they are also excellent stuffed. They register between 500 and 2,500 heat units on the Scoville Scale, depending on the soil and sun the plants received.

Anaheims are one of the peppers frequently used for making Chili Relleno, a popular American-Mexican specialty. The peppers are roasted and stuffed with cheese, then dipped in egg and fried.

Anaheim Pepper: A Popular Mild California Chili

The Anaheim pepper is a versatile chili pepper named for the city that made it popular, Anaheim, California. It is mild in flavor and heat, measuring 500-2,500 Scoville Heat Units.

Scoville Heat Units: 500-2,500 SHU
Capsicum Annuum

The Anaheim pepper is a mild, medium-sized chili pepper that grows to 6-10 inches in length. It is often used for cooking and recipes when green, though it can be used when red.

The basic variety ripens to a dark green/reddish color, but other strains ripen to full red. They are one of the most common chili peppers in the United States and are used in many foods and recipes. Red varieties can be strung together and dried to make ristras.

Maturity: 75-80 Days

How Hot are Anaheim Peppers?

Anaheim peppers range from 500 to 2,500 Scoville Heat Units on the Scoville Scale. This makes them fairly mild on the low end, though at 2,500 SHU, that places them at close to mild jalapeno pepper pepper heat. Compared the Anaheim to the common jalapeno pepper, which ranges from 2,500 to 8,000 SHU, the Anaheim is certainly milder, though can have a bit of a kick.

The Name and Origin of the Anaheim Pepper

The Anaheim chili pepper is named for the California city of Anaheim. The peppers originated in New Mexico, where they are still grown in different versions. However, they were brought to the city of Anaheim in southern California in 1894 and grown commercially by Emilio Ortega, and remain highly popular today. The Anaheim is a mild variety of the cultivar New Mexico No. 9.

You may well know the Ortega Brand of Mexican Food Products.

In New Mexico, Anaheim peppers are referred as “New Mexico Chilies”, or often as the more well known “Hatch Chili Pepper“, when grown in New Mexico Hatch region.

Other Varieties of the Anaheim

Anaheim peppers are often referred to as California peppers, New Mexico peppers, or Magdalena. When picked and dried when green, the peppers are called “seco del norte”, “chile de la tierra”, or “verde del norte”.

When picked and dried red, they are called California red or “chili colorado“, which is also the name for a famous pot of chili.

When grown in the Hatch region of New Mexico, you’ll see them called Hatch chiles.

Cooking with Anaheim Peppers

Anaheim peppers are incredibly versatile and can be used in a wide variety of recipes. They ideal for roasting and canning because of their thicker flesh and overall size, as well as stuffing for the same reason. When you roast Anaheim peppers and stuff them with with cheese, then fry them, they are very much like the classic chiles rellenos recipe, which is hugely popular dish.

You can use them in any dish you’d make using bell peppers, though of course expect a small bit of heat, which is often welcomed. They can become part of your mire poix, or your Cajun Holy Trinity, for building flavor into meals like soups and stews or even for making sauces.

Anaheims are wonderful for consuming fresh, popular for making fresh salsa. You’ll often be cooking with Anaheim peppers if you cook with canned green chile. They are usually sold fresh, but also often canned.

Preserving Your Anaheim Peppers

If you grow Anaheim peppers in your garden, or find a large collection of them at your local grocery store, you can easily preserve them by canning them, freezing them, drying them or making sauces from them.

See how to freeze Anaheim peppers.

Anaheim Pepper Substitute

The best substitutes for Anaheim peppers are bell peppers, poblano peppers or cubanelle peppers, depending on your recipe. You can swap them for bell peppers or cubanelles for general cooking, for example when cooking them down with onions and garlic. For stuffing, look to the poblano pepper as a flavorful alternative.

My Personal Experience

I have grown Anaheim peppers in my garden and love them. They are quite easy to grow, though be sure to give them some room in the garden, as overcrowding them can limit their production. The plants are pretty prolific, yielding quite a number of pods.

They are very easy to cook with. I love to stuff them, but I also use them in place of bell peppers. I also like to freeze them in baggies to use them all winter long for general recipes and cooking.

Looking for Anaheim pepper recipes or other ideas for cooking with them?

Check Out Some of My Anaheim Pepper Recipes

  • Chicken and Cheese Stuffed Anaheim Peppers
  • Cajun Cream Cheese Stuffed Anaheim Peppers
  • Turkey and Cheddar Stuffed Anaheim Peppers
  • Italian Sausage Stuffed Anaheim Peppers

If you have any questions, feel free to contact me anytime. I’m happy to help.

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Organic Anaheim Hot Pepper Seeds (250mg)

For single seed packets of Anaheim Hot Pepper, please visit PatriotSeeds.com to purchase.

Organic Anaheim Hot Pepper (250mg) Description:
Anaheim peppers are a favorite variety for spicing up a range of dishes. You can grow this hardy pepper variety in your own garden; it’s friendly to most regions. Start your Non-GMO Anaheim pepper crop using organic pepper seeds from Patriot Seeds. Our seeds are open-pollinated, so you can grow, harvest, and replant for years to come. These seeds are also 100% heirloom and certified organic by CCOF (California Certified Organic Farmers). When you’re ready to declare your food independence, buy Patriot Seeds!
Organic Pepper: Hot – Anaheim Planting Instructions:
Anaheim peppers do best in full sun, planted 1/4 inch deep and 1 to 2″ apart. Start the plants indoors in peat pots or cell packs 8 to 10 weeks before transplanting them outside. Set the plants outdoors 2 to 3 weeks after the last frost. When transplanting, space the plants 12 to 24″ apart, in rows 24 to 36″ apart, or spaced 14 to 16″ apart in raised beds. The peppers will do best with even moisture. Do not plant the peppers in the same place more than once every four years. Grow time is about 80 days.
Organic Pepper: Hot – Anaheim Harvesting Instructions:
Peppers are ready for harvest when they are firm and shiny with a crisp texture. To harvest, use garden shears to clip the fruits. Pulling them off risks damaging the plant. Store fresh peppers at 50 degrees and at least 90% humidity, if possible. Storing them alongside other fruits and vegetables will cause them to age faster, as peppers are sensitive to ethylene gas.
Did You Know This About Anaheim Peppers?
Anaheim peppers are a type of chile native to New Mexico. They are named for Anaheim, California, however, because that city is where the peppers were first canned.

Pepper, Anaheim Chili

Pepper – Anaheim Chili

Capsicum annuum

This annual is a long and tapered pepper gives continuously throughout the growing season. With mildly hot green fruits that turn deep red when ripe. Measuring only 500 and up on the Scoville scale, this pepper is ideal for recipes that need a mild kick.

Suggested Planting Requirements: For optimal growth, choose soil that has been deeply worked with organic matter and good drainage. Adding organic matter is essential. A pH level of 6.0-6.8 is recommended. Chili peppers should be watered deeply but do not overwater. Can be grown in container gardens

Growing Recommendations: Start seeds indoors 8-10 weeks before the last frost. Plant in sunny, warm and sheltered areas. Areas with high wind should be avoided. Pinch all flowers until main stalk reaches 18” for optimum support. Stake to keep fruit off the ground and mulch for disease and weed control. For Southern California growers, peppers may be kept over winter in warm areas and perennialized. For those living near the coast, take caution as pepper plants do grow well in salty soil.

Harvesting and Storage: Harvest at any point and use both dry and fresh. These peppers can be added to stews and sauces and can be roasted or stuffed. Harvest the first fruits early to encourage continued production through the season. Cut (don’t pull) the fruit from the stems, as this will prevent damage. Harvestable from the green stage through the color change for varying flavor and texture.

Available Package: .25 gram

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