Anaheim Chile Pepper Plants

Anaheim chiles are milder than many other varieties.

Anaheim chile peppers are relatively mild peppers, originally from Anaheim, Calif. These peppers are also referred to as Magdelena, New Mexico or California chiles. According to Gourmet Sleuth, this pepper is extremely popular in the cuisine of the American Southwest. Growing Anaheim chile peppers is very similar to growing other types of chiles.

Appearance

Anaheim chiles are 6 to 7 inches long and about 1/5 inch in diameter. They taper slightly down their length, ending in a point. Most Anaheim peppers have a wrinkle or fold near the stem end. These chiles are usually eaten green, but turn dark red to maroon when dried. The hotter New Mexico variant is somewhat smaller and lacks the fold near the stem.

Planting

Pepper plants may be direct-seeded or transplanted from specimens grown indoors. In cooler climates, starting plants inside before the first frost can yield stronger growth and better peppers at harvest time. Ohio State University recommends planting Anaheims 18 inches apart in rows at least 24 inches apart.

Growing Season

Anaheims are best in late summer, their most productive season. Like other varieties of peppers, Anaheims require warm temperatures and long days to produce good quality fruit. According to "Cooking Light" magazine, good chiles are medium to dark green or greenish-red in color, and have smooth skin with no bruises or soft spots. Pick chiles with care to prevent breaking the plant itself.

Heat

Hot chile peppers are measured using the Scoville scale, which lists the amount of capsaicin in a given pepper. Capsaicin is the compound responsible for hot peppers' burning flavor, and is present in some amount in all pepper species. According to the University of Illinois, Anaheim chiles are relatively mild, at a Scoville rating of about 150 to 2500. Some exceptional specimens may reach a Scoville rating of around 5000, about equivalent to the spiciness of a jalapeno.

Uses

Anaheim chiles are fleshy and relatively mild. Cooks often use them as a flavoring ingredient in stews, egg dishes and vegetable dishes. They may also be roasted and peeled for a smokier flavor, or stuffed with meat or cheese to make chiles rellenos, a dish more commonly prepared using poblano chile peppers. Anaheim chiles may also be used in mild salsas, as a replacement for the spicier jalapenos and serranos usually called for. Gourmet Sleuth recommends substituting fresh poblanos when Anaheim chiles are not available.

References

• University of Florida: Pepper, Chili -- Capsicum Annuum L. and Capsium frutescens L.
• Gourmet Sleuth: Anaheim Chile
• University of Illinois: Warm Up with Hot Peppers
• New Mexico State University: Chile Heat
• Cooking Light Magazine: Choice Ingredient: Anaheim Chile Peppers
• Ohio State University: Growing Peppers in the Home Garden