What Are Anaheim Chiles? Pepper Guide & Uses

Anaheim chiles are mild to medium-heat green chili peppers (Capsicum annuum) originating from New Mexico but named after Anaheim, California, where they were first commercially grown. Measuring 500-2,500 on the Scoville scale, they're significantly milder than jalapeños and commonly used in Southwestern and Mexican cuisine for stuffing, roasting, and adding flavor without intense heat.

Anaheim chiles, scientifically classified as Capsicum annuum, represent one of America's most versatile and widely used chili peppers. These elongated, tapered peppers typically measure 6-10 inches long and 1.5-2 inches wide, transitioning from bright green to deep red as they mature. While often associated with California due to their naming, their agricultural roots trace back to New Mexico, where they were originally cultivated before gaining commercial prominence in Anaheim during the early 20th century.

Historical Background and Naming

The Anaheim pepper's story begins with New Mexican horticulturist Fabián García, who developed the 'New Mexico No. 9' cultivar in the early 1900s at what is now New Mexico State University. When farmer Emilio Ortega began commercially growing these peppers in Anaheim, California in the 1920s, they became known as 'Anaheim chiles'—a name that stuck despite their New Mexican origins. This historical nuance explains why you'll sometimes see them labeled as 'California chiles' in grocery stores, particularly outside the Western United States.

Physical Characteristics and Flavor Profile

Anaheim peppers display distinctive physical traits that make them easily identifiable:

• Shape: Long, slender, and slightly curved with a tapered end
• Size: Typically 6-10 inches in length and 1.5-2 inches in diameter
• Color progression: Bright green when immature, transitioning through yellow and orange to deep red when fully ripe
• Texture: Thin-walled with a smooth, glossy skin
• Heat level: Mild to medium (500-2,500 Scoville Heat Units)

When evaluating what are Anaheim chiles in terms of flavor, they offer a complex profile that distinguishes them from other common peppers. Fresh green Anaheim chiles provide a grassy, slightly sweet flavor with subtle earthy notes and minimal heat—making them ideal for those seeking chili flavor without overwhelming spiciness. As they ripen to red, their sweetness intensifies while maintaining their characteristic mild heat.

Pepper Variety	Scoville Heat Units	Relative Heat Level
Anaheim Chile	500-2,500	Mild to Medium
Jalapeño	2,500-8,000	Medium
Poblano	1,000-2,000	Mild
Serrano	10,000-23,000	Medium-Hot

Culinary Applications of Anaheim Chiles

Understanding what Anaheim chiles are used for reveals their remarkable versatility in the kitchen. These peppers serve multiple culinary functions across various preparation methods:

Roasting and Peeling

One of the most popular preparations involves roasting Anaheim chiles over an open flame or under a broiler until the skin blisters, then sealing them in a plastic bag to steam before peeling. This process enhances their natural sweetness while adding a subtle smokiness. Roasted Anaheim peppers become the foundation for ristras, chile rellenos, and the base for green chile sauces throughout the American Southwest.

Stuffed Dishes

Due to their size and relatively thin walls, Anaheim chiles make excellent candidates for stuffing. The traditional chile relleno features roasted Anaheim peppers filled with cheese, dipped in egg batter, and fried—a dish that showcases what Anaheim chiles can contribute to regional cuisine without overwhelming heat.

Canned and Dried Forms

When fresh Anaheim chiles aren't available, canned versions provide a convenient alternative for making green chile stew or adding to soups and casseroles. Dried Anaheim chiles, sometimes labeled as 'California chiles' when dried, can be rehydrated and used in sauces or ground into chili powder. Understanding the difference between fresh Anaheim chiles vs canned versions helps home cooks adapt recipes based on availability.

Anaheim Chile vs Similar Peppers

Many home cooks wonder about Anaheim pepper vs jalapeño differences or how they compare to poblanos. While visually similar to both, Anaheim chiles occupy a unique position in the pepper spectrum:

• Anaheim vs Jalapeño: Anaheim peppers are significantly milder (up to 5 times less heat) and larger than jalapeños, with a more complex, less grassy flavor profile
• Anaheim vs Poblano: Poblanos are wider, heart-shaped, and typically milder when fresh, while Anaheim peppers are longer, thinner, and develop slightly more heat as they mature
• Anaheim vs Cubanelle: Cubanelles are even milder with thinner walls and a more pronounced sweetness, making them better for raw applications

When seeking a substitute for Anaheim chiles, consider the recipe's requirements. For mild applications, Cubanelle peppers work well. For more authentic Southwestern flavor with slightly more heat, poblano peppers make a reasonable alternative. Understanding these distinctions helps answer what Anaheim chiles can be replaced with when they're unavailable.

Seasonality and Selection Tips

Anaheim chiles have a primary growing season from late summer through early fall, though commercial cultivation extends their availability. When selecting fresh Anaheim chiles:

• Look for firm, glossy peppers with vibrant green color (avoiding yellowing or soft spots)
• Heavier peppers typically contain more moisture and flesh
• Skin should be taut without wrinkles
• Stems should be green and fresh-looking

Proper storage extends their shelf life—keep unwashed peppers in a perforated plastic bag in the refrigerator's crisper drawer for up to two weeks. For longer preservation, roasting and freezing maintains flavor and texture better than canning for most home cooks interested in growing Anaheim chile peppers or preserving their harvest.

Culinary Science Behind the Heat

The heat level in Anaheim chiles varies significantly based on growing conditions, with stressors like water scarcity increasing capsaicin production. This explains why the same variety might measure 500 SHU in ideal conditions but reach 2,500 SHU during drought. The heat concentrates in the white pith and seeds, so removing these substantially reduces spiciness—a useful technique when preparing Anaheim chiles for sensitive palates.

Understanding how hot Anaheim chiles are compared to other common peppers helps cooks manage heat levels in recipes. Their position on the milder end of the spectrum makes them ideal for introducing children to chili flavors or for dishes where pepper flavor should complement rather than dominate other ingredients.

Regional Variations and Cultural Significance

Anaheim chiles play a starring role in Southwestern American cuisine, particularly in New Mexican and Californian cooking traditions. In New Mexico, they form the base of 'green chile'—a cultural institution served over eggs, enchiladas, and burgers. The annual Hatch Chile Festival in New Mexico celebrates these peppers (though technically Hatch refers to a specific growing region of New Mexican chiles similar to Anaheim).

When exploring where to buy Anaheim chiles, most major grocery chains carry them in the produce section during peak season, while Latin American markets often stock them year-round. For gardeners curious about growing Anaheim chile peppers, they thrive in warm climates with full sun and well-draining soil, typically maturing in 70-80 days from transplant.

How hot are Anaheim chiles compared to jalapeños?

Anaheim chiles range from 500-2,500 Scoville Heat Units, making them significantly milder than jalapeños which range from 2,500-8,000 SHU. Most Anaheim peppers are about 2-5 times less hot than a typical jalapeño, providing noticeable chili flavor with minimal heat that's ideal for those sensitive to spice.

What's the difference between Anaheim chiles and green bell peppers?

While both are green and mild, Anaheim chiles belong to the chili pepper family and contain capsaicin (providing mild heat), whereas bell peppers have zero heat. Anaheim peppers are longer and thinner with a tapered end, while bell peppers are blocky and square-shaped. Anaheim chiles also have a more complex, slightly sweet and earthy flavor compared to the purely sweet profile of green bell peppers.

Can I substitute poblano peppers for Anaheim chiles?

Yes, poblano peppers make a reasonable substitute for Anaheim chiles in most cooked applications, though there are differences. Poblanos are typically milder when fresh and have a heart-shaped, wider body compared to the long, slender Anaheim. They work well in stuffed dishes and sauces, but may require slight adjustments in quantity since their flavor profile is somewhat earthier and less sweet than Anaheim peppers.

How should I prepare Anaheim chiles for cooking?

The most common preparation method is roasting: place whole peppers over an open flame or under a broiler until the skin blisters and blackens, turning frequently. Transfer to a sealed plastic bag for 10-15 minutes to steam, then peel off the skin. Remove the stem and seeds, then slice or chop as needed. For raw applications like salads, simply wash, seed, and slice the peppers without roasting.

Why are they called Anaheim chiles if they originated in New Mexico?

Anaheim chiles were developed by New Mexican horticulturist Fabián García as the 'New Mexico No. 9' cultivar. They became commercially popular when farmer Emilio Ortega began growing them in Anaheim, California in the 1920s. The peppers gained widespread recognition under Ortega's branding, leading to the 'Anaheim' name despite their New Mexican origins—a historical quirk that explains why you'll sometimes see them labeled as 'California chiles' in grocery stores.