Anaheim chiles, also known as the California chili or Magdalena is a perennial chile pepper grown primarily as an annual. When reaching full maturity, the anaheim chile is known as chile Colorado. In dried form the anaheim chile is called chile seco del norte. Anaheim chiles are of the species, Capsicum annuum, a species of peppers native to South America. All Capsicum annuum cultivars are green when unripe and will eventually become red, some varieties turning brown and near black when reaching full maturity. Anaheim chile’s principal use is for canning, though they are also sold widely as a fresh market mild chile pepper.

Green anaheim chiles are defined by their elongated curved lime green pod and their mild, sweet flavor. The chile’s skin is waxy, glossy and semi thick. Inside the pod is a thin white seeded membrane. Raw anaheim chiles are bright, succulent and slightly peppery in flavor. Cooked anaheim chiles, whether slow roasted or grilled obtain a depth of rich, sweet and tangy flavors. Anaheim chiles are harvested immature anywhere between four inches and ten inches in length. If allowed to reach maturity, anaheim chiles will eventually turn a deep red color, lose their moisture and shrink significantly in size. The pepper is a mild-flavored chile, ranging 500 to 2,500 units on the Scoville scale.

Serving Ideas

Anaheim chiles are commonly used to make chiles rellenos. However, they can be included in a number of dishes that call for a mild, sweet chile. To get the most flavor out of the chile, fire roast it until the skin is charred and then peel off the skin. Anaheim chiles can be used in sauces, stews, as a vegetable in a side dish or eaten as an appetizer or first course. Anaheim chiles pair well with aged cheeses, fresh young cheeses, pork, poultry, corn, tomatoes, eggs, black beans, and spices such as cumin and corriander.

Ethnic/Cultural Info

Anaheim chiles, as with most mild green chiles, are used primarily in Latin cuisines throughout Mexico, California, Southwestern United States and Latin communities throughout America. They are the chile made famous by Ortega, which has been selling them as a canned fire roasted chile since 1897.

Geography/History

Although anaheim chiles received the given name anaheim due to the farmer named Emilio Ortega who brought seeds of the chile to anaheim, California where he opened a pepper cannery in the late 19th century, the pepper is simply a transplanted New Mexico green chile. The anaheim chile’s original ancestors are mild green chiles that have been growing in New Mexico for centuries. There appearance may have been different, there heat level higher, their sizes smaller but essentially these varieties are still being cultivated today. Anaheim chiles prefer warm to hot and dry climates with long days and cool nights for optimal growing conditions. They are grown throughout Southern California and of course, New Mexico.

Seasons/Availability

Green anaheim chilies are available year round with a peak season in mid Summer.