anaheim peppers

ProducePeak season is late summer through early fall (August to October), though they are available fresh in many markets year-round. Dried Anaheim peppers are available year-round.

Rich in vitamin C and antioxidants, particularly when consumed fresh and raw. Low in calories and provide dietary fiber, making them a nutrient-dense addition to meals.

About

The Anaheim pepper is a mild chili pepper (Capsicum annuum) originating in New Mexico, named after the city of Anaheim, California, where it gained commercial popularity in the early 20th century. It is a long, slender pepper measuring 6–10 inches, with thin walls and a tapered point, typically ripening from green to red. The flavor is mild to moderate in heat (1,000–2,500 Scoville units) with a slightly sweet, grassy undertone. This variety is also known as the California chili or New Mexico chili, and serves as the parent cultivar for several regional pepper types, including the Hatch pepper of New Mexico.

Culinary Uses

Anaheim peppers are versatile in Mexican and Southwestern American cuisines, used both fresh and roasted. They are commonly charred or flame-roasted to blister and remove the outer skin, then stuffed with cheese (chiles rellenos), sliced into strips for use in enchiladas, or diced for salsas and stews. The mild heat makes them accessible for dishes requiring chili flavor without excessive spice. When dried, they are ground into chili powder or used whole in sauces. Fresh peppers can also be grilled, sautéed, or added raw to salads and tacos.

Forms & Preparations

  • Fresh whole — Harvested at mature green or red stage, used for roasting, stuffing, grilling, or chopping into dishes.
  • Roasted and peeled — Charred over flame or under a broiler, then peeled to remove blistered skin; often frozen for storage or used immediately in preparations.
  • Dried whole — Air-dried peppers with leathery texture; rehydrated for sauces or used whole in stews and braises.
  • Chili powder — Ground dried Anaheim peppers, sometimes blended with other spices; used as a seasoning base for chilis, enchilada sauces, and rubs.
  • Sliced or diced — Cut fresh or roasted peppers; used in salsas, fajitas, stir-fries, and as garnish.
  • Frozen roasted strips — Commercially prepared roasted and peeled peppers preserved in freezer; convenient for ready-to-use applications.

Substitutes

  • Unknown — Similar mild heat and versatility; slightly larger and broader. Use in equal quantities as a one-to-one substitution for roasting and stuffing applications.
  • Unknown — A regional variant with nearly identical flavor and heat profile. Can be substituted directly in most recipes.
  • Unknown — Offers no heat but provides similar sweetness and texture; use when a milder version of the dish is desired, as the chili flavor dimension is lost.
  • Unknown — A premium New Mexico cultivar with slightly more robust flavor; use in equal quantities as a direct substitution for fresh applications.
  • Unknown — Comparable heat level and elongated shape; slightly different flavor profile, best used in roasting and stuffing applications.