The Anaheim pepper carries the legendary story of California's first commercial food operation, born when rancher Emilio Ortega fell in love with New Mexican chiles in the late 1800s and selectively bred them for milder heat. These extra large, mild to medium-heat peppers (500-2,500 SHU) mature in 80 days and grow 4-6 inches tall with an 18-inch spread. A cornerstone of Southwestern cuisine, they transform from green to sweet red as they ripen, bringing both history and versatility to your garden.
Full Sun
Moderate
9-11
6in H x 18in W
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High
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What makes the Anaheim truly special is its remarkable journey from ancient Pueblo and Hispanic landrace varieties to becoming the foundation of an American food empire. These hardy heirloom peppers offer the perfect balance of mild heat and exceptional versatility, equally delicious when roasted, fried, stuffed, or dried into traditional red chile sauce. The fact that Emilio Ortega's backyard selection project launched California's first commercial food operation speaks to just how irresistible these peppers become once you taste them.
Anaheim peppers excel in traditional Southwestern preparations, particularly roasting and frying which brings out their complex, mild heat. They're perfect for stuffing with cheese or meat, chopping fresh into salsas, or layering into tamales. When allowed to ripen red, they can be dried and then toasted, soaked, and pureed into authentic red chile sauce that forms the backbone of countless Southwestern dishes.
No timeline data available yet for this variety.
Start seeds indoors 8-12 weeks before the last frost date, sowing them 1/4 inch deep in seed-starting soil at around 80°F. Seeds typically sprout in 7-10 days but may take up to 14 days. Consider using a heat mat to speed germination and maintain consistent soil temperature.
Transplant seedlings outdoors 2-3 weeks after the last frost when temperatures consistently stay above 65°F and soil has warmed. Harden off 4-6 inch seedlings gradually over a week before transplanting. Space plants 14-18 inches apart in rows 24 inches apart.
Harvest green peppers at full size after 80 days, when they're firm and have reached their mature length. For sweeter flavor, allow peppers to ripen from green to red on the plant. Red peppers can be used fresh or dried for long-term storage and traditional chile sauce preparation.
Prune lower leaves and excess foliage to encourage better airflow around the plant base and prevent moisture-related issues. Remove any damaged or diseased growth promptly to maintain plant health.
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“The Anaheim pepper descends from landrace New Mexican chiles originally cultivated by Pueblo and Hispanic communities for generations. In the late 1800s, California rancher Emilio Ortega encountered these traditional peppers during travels to New Mexico and was immediately captivated. He brought seeds home and began selecting for milder heat, eventually developing what became known as the Anaheim pepper. Ortega's peppers proved so popular with friends and neighbors that he started canning them at his mother's adobe home, creating California's first commercial food operation. The Ortega family built this humble beginning into a major Southwestern food brand that became a household name across America.”