Anaheim Chiles

Anaheim Chiles, Capsicum annuum, are also called Anaheim Peppers, California Chile Peppers and when dried may be referred to as chili pasado or chile seco del norte. They’re just a bit hotter than a bell pepper and are grown in California.

These California grown chiles are a darker, deeper red than their cousins the Hatch New Mexico Chile which has a brighter, more glossy red color. An Anaheim chile pepper is technically a mild variety of the New Mexico chile pepper cultivar No. 9. The California produce industry's name for this New Mexican chile pod type is “Anaheim”.

Anaheim chiles are sold fresh and are also available roasted, dried, ground or canned. When canned, these chiles are usually labeled simply as "green chiles".

There are approximately 4 chiles per ounce.

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History of Anaheim Chiles
Anaheim Chile Cultivation
What do Anaheim Chiles Taste Like
How Hot are Anaheim Chiles
Cooking with Anaheim Chiles
Anaheim Chile Substitution and Conversions
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History of Anaheim Chiles

Emilio Ortega grew up in California in the 19th century the 11th of 13 kids, his fascination with chiles began when he moved to New Mexico in 1890 where he discovered the state's popular big red chiles. As Emilio experimented with more chiles he found he preferred the flavor of the green chiles before they matured to a reddish color. When he returned to California in 1896 he brought with him seeds of some of the chiles he had grown to love while in New Mexico. Back home with his family in Ventura, California, Emilio planted the chile seeds and those chiles thrived in the temperate climate of Ventura. Soon Emilio had so many chiles he had to start giving them away.

The chiles became so popular in Anaheim that they became referred to as Anaheim chiles. Ortega discovered that the green chiles could be roasted, peeled, seeded and washed and then preserved in glass jars for some time. The budding entrepreneur found that cans were easier to handle than glass jars and in 1898 he launched the Ortega Chile Packaging Company -- the first commercial food operation in the state of California! His company later became known simply as Ortega which became one of the largest Mexican food companies in the country.

Anaheim chiles are a mild variety of New Mexico chile peppers that were first propagated by Dr. Fabian Garcia more than 100 years ago at New Mexico A & M (known today as New Mexico State University) as he was seeking a chile pepper that was bigger, fleshier, and milder than the available New Mexican varieties.

Since they’re indigenous to New Mexico and closely resemble chiles from that region these chiles are often mistaken for New Mexico chiles but because of the soil and climate differences the Anaheim chiles tend to be milder than their New Mexico cousins.

Anaheim Chile Cultivation

Anaheim chile peppers can grow to between 5”- 8” long and about 2” wide and ripen from greenish-yellow, to yellowish-orange to red. They grow from seedlings and are planted when the nighttime temperature is consistently above 55° F and the daytime temperature is around 65° to 70° F. They mature in 74 to 80 days.

What do Anaheim Chiles Taste Like

The flavor is mildly pungent with a somewhat sweet flavor.

How Hot are Anaheim Chiles

This is a very mild chile in comparison to other chiles coming in at just 500-1000 SHU (Scoville Heat Units).

Cooking with Anaheim Chiles

The Anaheim Chile’s principal use is for canning, though they are also sold widely as a fresh market mild chile pepper and in smaller amounts dried (both whole and ground). Fresh Anaheim chiles are commonly used to make chile rellenos.

If you’re not a fan of chiles with heat but enjoy chile flavor more on the mild side, then this is the chile for you! Anaheim chiles are an excellent compliment to breakfast burritos, egg dishes, soups, stews, vegetable dishes and in a red sauce used on enchiladas or in tamales.

Anaheim chiles pair well with aged cheeses, fresh young cheeses, pork, poultry, corn, tomatoes, eggs and black beans.

Works well in combination with cumin and coriander.

To bring out even more flavor we like to dry roast them in a hot skillet before using to release a subtle depth of smoky flavor.

To re-hydrate soak in hot water for about 20 minutes and then drain off excess liquid.

One of our favorite recipes using this chile is for Instant Pot Coconut Fish Curry.

Anaheim Chile Substitution and Conversions

If you’re looking for a substitute chile that is close in heat level more than flavor then we recommend Nora chiles (500 SHU). If on the other hand you’re looking to better match the flavor and are willing to go with a slightly hotter chile then go with either Hatch New Mexico Chiles (800-1400 SHU) or Guajillo chiles (2500-5000 SHU).