[{anaheim chile]]s

Anaheim chiles (Capsicum annuum 'Anaheim') are a mild to medium-heat cultivar of the common pepper plant, originating in New Mexico but popularized in Southern California during the early 20th century. These chiles are characteristically long (6–8 inches), slender, and moderately thick-walled, with a tapered end and smooth skin that transitions from green to red as the fruit matures. The flavor profile is notably balanced—slightly sweet with grassy undertones and minimal pungency (500–2,500 Scoville Heat Units), making them accessible to those with lower heat tolerance.

Anaheims are frequently confused with New Mexico chiles, to which they are closely related and genetically similar, though Anaheims tend to be slightly milder and more uniformly sized. The flesh is relatively mild in heat despite the seeds and placental tissue containing capsaicinoids, and roasting intensifies their subtle sweetness and smoky character.

Anaheim chiles are versatile in both Mexican and American Southwestern cuisines, commonly used fresh or roasted. They are essential to chiles rellenos (stuffed and fried whole), where their length and moderate wall thickness accommodate fillings well. When roasted over flame and peeled, their skin chars and separates easily, revealing tender flesh ideal for stripping into rajas con queso (chile strips with cheese) or incorporating into salsas, sauces, and soups. They are also dried, ground into powder for chile blends, or pickled whole. Fresh Anaheims work in salsas, salads, and stir-fries, while their mild heat makes them suitable for dishes where heat should not dominate.