Anaheim Chili
A mild C. annuum variety developed in New Mexico, widely popularized in California. Long, tapered pods (6-10 inches) with thick, smooth walls. Despite the "Anaheim" name, this variety was developed from New Mexico chiles brought to Anaheim, CA by farmer Emilio Ortega around 1900. Matures from green to red; used green for chiles rellenos and roasting. Heat 500-2,500 SHU — very mild with a slightly sweet, earthy flavor. One of the most widely grown and commercially available chiles in the United States.
A mild C. annuum variety developed in New Mexico, widely popularized in California. Long, tapered pods (6-10 inches) with thick, smooth walls. Despite the "Anaheim" name, this variety was developed from New Mexico chiles brought to Anaheim, CA by farmer Emilio Ortega around 1900. Matures from green to red; used green for chiles rellenos and roasting. Heat 500-2,500 SHU — very mild with a slightly sweet, earthy flavor. One of the most widely grown and commercially available chiles in the United States.
