Anaheim is a mild- to medium-hot chile pepper perfect for stuffing, frying, and roasting in your favorite savory dishes.
Anaheim peppers are sometimes called "New Mexico chiles" or "hatch chile peppers" because they originally come from New Mexico. The story goes that they arrived in California because one farmer named Emilio Ortega brought the seeds to Anaheim in the early 1900s.
Start seeds indoors eight weeks before the last frost date. When seedlings have three to four true leaves, harden off and transplant to the garden after last frost date when evening temperatures reach 60°F. Plant seedlings in a sunny area and water well.
This pepper grows on upright bushes. Leaving a short bit of stem attached, cut the pepper from the plant with a sharp knife or scissors. Be careful to avoid pulling them by hand, as this can cause branches to break.
Harvest while green for a milder flavor, or allow them to ripen to a deep red for a spicier taste.
Choose fruit from the most vigorous plant. Allow the chosen fruit to remain on the plant until it becomes completely ripe and begins to wrinkle. Cut off the pepper, then remove seeds by hand. Inspect seeds and remove any that are damaged or discolored, then spread them out on paper towels or newspaper to dry in a warm area out of direct sunlight. Turn the seeds every couple of days to make sure the bottom layer is drying as well. Store seeds in a cool, dry area for up to four years.