anaheim pepper or

The Anaheim pepper is a mild to medium-heat cultivar of Capsicum annuum originating from the Anaheim region of California in the early 20th century, though descended from Mexican chile varieties. It is a long, slender pod pepper typically 6–10 inches in length with thin walls, smooth skin that transitions from green when immature to deep red when fully ripe. The flavor profile is relatively mild (500–2,500 Scoville units) with subtle fruity and vegetal notes, making it approachable for those with lower heat tolerance while still delivering adequate chili character.

The Anaheim is botanically identical to the New Mexico chile and shares heritage with traditional Mexican poblano and serrano varieties, though it has been distinctly cultivated in California for over a century. Fresh Anaheims are often roasted, blistered, and peeled to reveal tender, sweet flesh beneath the papery skin, which is the traditional preparation method.

The Anaheim pepper is fundamental to Southwestern and Californian cuisine, particularly in roasted chile preparations, chile rellenos, and salsa verde. It is commonly roasted whole over open flames, then peeled and stuffed with cheese or meat for the classic dish chiles rellenos. Beyond fresh applications, Anaheims are dried and ground into chile powder, used whole as decoration, or incorporated into soups, stews, and enchilada sauces. The mild heat and thin walls make it ideal for slicing raw into salads and salsas, or charring for a deeper, smokier flavor that enhances both traditional Mexican and contemporary Southwestern cooking.