Anaheim pepper - the Anglo poblano.

Common Name and Species

[Anaheim pepper - Anaheim chile - New Mexico Chile - New Mexican Chile]
The Anaheim pepper is a cultivar of the species Capsicum annuum.

Origin and History

Anaheim peppers (New Mexico chiles) are traditional Southwest chile pepper cultivars.

Description

Think of the Anaheim pepper as an Anglo poblano with slightly thinner flesh.  Heat levels are similar with Anaheim peppers slightly milder on average. 

• 1,000 to 2,500 - poblano
• 500-3,500 SHU (mostly 500-1000 SHU) - Anaheim pepper

Anaheim peppers are an important element in the cuisine of the American Southwest.  In dried form they often show up in markets as the New Mexico Chile.  Fresh, they are widely available in West Coast markets, less so elsewhere.  In fact, on the East Coast poblanos tend to be more available -  so substitute poblanos for Anaheim peppers when necessary. 

If for some reason you cannot find dried Anaheim peppers you could subsitute anchos (one of the dried forms of the poblano - mulato, the other dried form might not prove to be a good substitute)

Commercial cultivation - Zones and Regions

Anaheim chiles are an American Southwest cultivar.  Anaheims are grown there in large quantities. 

How Used or Sample Recipe

Fresh Anaheim peppers, like the poblano, need to be roasted before use.  And like the pobalno, Anaheim peppers are used for chile rellenos.

Additional Resources

For additional information
• about Anaheim chiles including medicinal uses and a list of reference materials
• about chile peppers in the kitchen
• Check it all out in Chile Pepper Magazine.