Anaheim chiles (Capsicum annuum) are a popular variety of mild chili peppers known for their slightly sweet flavor and moderate heat. They originated in New Mexico but were brought to California in the early 20th century by a farmer named Emilio Ortega. The pepper was cultivated in Anaheim, California, which led to its now-famous name. Anaheim chiles are commonly used in Southwestern and Mexican cuisine and are loved for their versatility in both fresh and roasted forms.
These peppers typically measure between 500 and 2,500 Scoville Heat Units (SHU), making them milder than jalapeños but still offering a subtle kick. They are long and slender, usually growing between 6 to 10 inches in length. Anaheim chiles start out green and ripen to a deep red when fully matured, with red Anaheim chiles often used for drying and making chile powder.
One of the defining features of Anaheim chiles is their adaptability in cooking. They can be eaten raw, roasted, stuffed, or used in sauces. Roasted Anaheim chiles are particularly popular in dishes like chiles rellenos, where they are stuffed with cheese or meat and then battered and fried. They are also commonly used in salsas, soups, stews, and casseroles, adding a mild heat and smoky depth when grilled or charred. Dried red Anaheim chiles are often ground into a spice called California or New Mexico chile powder, which is used to flavor a variety of dishes.
Beyond their culinary appeal, Anaheim chiles offer nutritional benefits. They are rich in vitamins A and C, which support immune health and skin vitality. They also contain antioxidants and capsaicin, the compound responsible for the mild heat, which has been linked to metabolism-boosting and anti-inflammatory properties.
Thanks to their mild flavor, Anaheim chiles are an excellent choice for those who enjoy a touch of spice without overwhelming heat. Whether used fresh, roasted, or dried, they add a delicious and approachable flavor to a wide range of dishes, making them a staple in many kitchens.