Anaheim Chili Peppers
A mild, medium sized chili pepper that grows to 6-10 inches, often used when green, though it can be used when red. The basic variety ripens to a dark green/reddish color, but other strains ripen to full red. They are one of the most common chilis in the United States and are used in many foods and recipes. Red varieties can be strung together and dried to make ristras.
A mild, medium sized chili pepper that grows to 6-10 inches, often used when green, though it can be used when red. The basic variety ripens to a dark green/reddish color, but other strains ripen to full red. They are one of the most common chilis in the United States and are used in many foods and recipes. Red varieties can be strung together and dried to make ristras.
Maturity: 75-80 Days
Scoville: 500-1000
The Anaheim chili pepper is named for the California city of Anaheim.
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i am looking for Mild Columbian chile peppers listed in a recipe in fla and would like to know which one I could use. it was red and used in a shrimp recipe with cilantro and key lime juice and I would like to try to make it.
REPLY: Carla, it was most likely some form of aji pepper, though there are MANY ajis to choose from. — Mike from Chili Pepper Madness.
I’m looking for a mild chili pepper to use for canned chopped green chilies. Would Anaheim be what I need? Or maybe Cubanelle? We grew some about 10 years ago and can’t remember what they were! They were green, 7-8 inches long, banana shape and mild.
REPLY: Diane, any of those peppers would work great for you. Try banana peppers as well. — Mike from Chili Pepper Madness.