Image of Anaheim Chili Pepper

Anaheim peppers are moderately hot peppers that are included in many Southwestern dishes. In addition to food, they're sometimes made into "ristras" or wall hangings comprised of mainly dried red Anaheims.

Scientific Binomial Name: Capsicum spp


Roasted, diced and used for paste when dried, Anaheims are the chiles used in chile relleno.


Good-quality Anaheim peppers should be firm, smooth-skinned and have solid green coloring.

As the peppers mature their green color can turn to red. They're favored for cooking while still green but can be used once they've turned red.


Avoid product that is soft, bruised, has wrinkled skin or spots of mold.


Always store peppers in your refrigerator and wash just prior to use.

Store peppers in a paper bag for a week or more in the refrigerator or enclose in freezer bags after roasting and freeze for up to a year.


In general, vegetables will not ripen further after harvest.

  • Nutritional Information
  • Tips & Trivia
  • A specific variety of Anaheim with a distinct flavor is a Hatch Chile - grown in Hatch New Mexico. Although identical in appearance to an Anaheim, the Hatch is unique.

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