Anaheim is a mild- to medium-hot chile pepper perfect for stuffing, frying and roasting in your favorite savory dishes.
Anaheim hot peppers are sometimes called "chile verde." This variety is typically used in the Mexican dish "chile relleno" because of its pungent nature but mild heat. To make this recipe at home, stuff Anaheim hot peppers with minced meat and cheese, then coat in egg and fry.
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.