Anaheim Pepper Guide: Heat, Flavor, Pairings, And More

Anaheim pepper fast facts

How hot are Anaheim peppers?

The Anaheim is normally a mild hot chili, only tipping the Scoville scale at around 500 to 2,500 Scoville heat units. Comparing that to the jalapeño, our reference point: Anaheims range from equal heat to 15 times milder than a jalapeño. It’s typically inline with the heat of poblano peppers (1,000 to 1,500 SHU), but can be as mild as banana peppers at its mildest (0 to 500 SHU).

That range on the Scoville scale makes the Anaheim a bit of a guess on what you’ll get heat-wise. One pepper may just be a light simmering warmth and another will feel like a solid low-medium heat. Anaheim peppers can really vary in heat based on where they were grown. For instance, a California Anaheim is typically much milder than those grown in New Mexico. Those New Mexico varieties can actually spike in heat and become just as hot (and rarely even hotter) than a jalapeño.

Overall, though, this is a spiciness that most everyone can handle. If you’re comfortable with jalapeños, you’ll be fine with the spiciness of Anaheim chilies. Learn more how they compare:

• Versus jalapeño
• Versus poblano

Where does this chili get its name?

From the obvious source: Anaheim, California. A farmer, Emilio Ortega, brought these peppers to the California region in the early 20th century. Yes, that’s the Ortega behind the famous Mexican food brand of the same name that’s brought lots of tacos, salsas, peppers, and beans to families across the United States.

Anaheim chilies originally came from the New Mexico area, though, and because of the many regions in which it is grown, it has many different names. Though, that’s the case for many hot peppers. You’ll also see Anaheim peppers called New Mexico peppers, Magdalena, California chili, and in dried form it takes the name chile seco del norte. When they ripen to a red color, their name changes once again. These are often known as California red chilies or chili Colorado.

What do they look like and taste like?

These chilies certainly have a presence: Anaheims grow up to five inches long, with a curved body. They age on the vine from green to red, and they are enjoyed in the kitchen (like the jalapeño) in both their young green state as well as their mature red color.

Anaheims have a peppery flavor, with a light sweetness to them. There’s a hint of fruitiness here that especially comes out as these chilies age from green to red. Like jalapeños (and many other chilies) they tend to get sweeter the longer they are on the vine, taking on their mature red hue along the way.

Cooking with Anaheim peppers

This is one of the best things about this chili: you can do a lot with it. It’s very versatile and family-friendly, even for people who typically don’t like spicy foods. It has only a slight pop and a mild fruity sweetness that people enjoy.

How versatile? For pretty much anything calling for bell pepper, you can swap it out and use Anaheim peppers instead. If you want your dish to have just a little more oomph to it, this is an excellent way to go. Simply chop them up and use as you would a bell, either raw or cooked.

Stuffed Anaheim peppers are a big treat. They are like poblano peppers in that way, and Anaheim peppers are often used instead of the poblano in the popular dish chiles rellenos. The shapes of the two chilies are quite different, though. While poblanos look more like bell peppers, Anaheim chilies are thinner and longer. They have a decidedly more hot pepper-like appearance, so the cavity for stuffing is not quite the same as you would get from bells or poblanos.

These are also excellent salsa chilies. If you want a pepper for a mild fresh salsa, then opting for the Anaheim is the way to go.

More Anaheim pepper cooking tips:

• While Anaheim chilies are mild, don’t underestimate their heat. Again, their range can surprise: one fruit hits super-mild, another has a jalapeño level spiciness. It’s best to taste a small sliver of the Anaheim prior to using to get an idea of its overall spiciness before use.
• Chili burn can still occur with a mild chili. Capsaicin (the compound behind chili pepper spiciness) is still present in mild chilies like Anaheims, just not to the same levels as those peppers higher up on the scale. Still, handling chopped Anaheim without gloves and touching your eyes will provide an uncomfortable burn. Use gloves when cutting into even the mildest of chilies. And know how to treat chili burn. We also recommend reading our post on alleviating chili burn from the eye area.
• Consider the color Anaheim you use. Fresh green Anaheims will have more of a lightly sweet peppery taste while mature red Anaheims will take on more sweetness, even some fruitiness. Use those tastes to your advantage when cooking. It’s part of the fun of chili peppers. For instance, a red Anaheim may be a perfect chili to use in a sweeter fruit salsa, while green could be best for a traditional tomato-based one.
• The poblano chili will be your best overall Anaheim pepper substitute. It has comparable heat (1,000 to 1,500 Scoville heat units.) Its flavor is earthier and less sweet than Anaheims, so keep that in consideration with your use case. Of course, you could opt to simply use a sweet bell instead, too, but that’s giving up spiciness altogether. For more options, see our post on good Anaheim pepper substitutes.

Common Anaheim pepper ingredient pairings

• Garlic: Garlic’s robust flavor enhances the mild, sweet nature of Anaheim peppers, making it a go-to for sautés and sauces.
• Oregano: The pungent, slightly bitter taste of oregano balances the sweetness of Anaheim peppers, often used in Mediterranean and Mexican dishes.
• Tomatoes: The acidity and sweetness of tomatoes complement the mild heat of Anaheim peppers, making them a staple in salsas and sauces.
• Mango: The sweetness of mango balances the slight spiciness of the peppers, perfect for fresh salsas or chutneys.
• Onions: The sharpness of onions contrasts nicely with the mildness of Anaheims, enhancing the overall flavor profile of dishes.
• Corn: Sweet corn pairs well with the slight heat of Anaheim peppers, adding a nice texture and garden-fresh sweetness to salads and salsas.
• Chicken: The lighter flavor of chicken works well with the mild heat of Anaheim peppers, making it a versatile pairing for grilling or stuffing.
• Pork: Pork, like chicken, works well with the light spiciness and brightness of Anaheim peppers, ideal in slow-cooked dishes or stews.
• Cilantro: The fresh, citrusy notes of cilantro complement the mild heat and sweetness of Anaheim peppers, commonly used in Mexican and Southwestern cuisine.
• Cumin: The earthy, warm flavor of cumin pairs well with the mild spiciness of Anaheim peppers, enhancing the depth of flavor in chili, stews, and meat marinades.

Three simple Anaheim pepper recipes

These recipes will get you started with exploring this chili pepper. All are easy to make, yet they take full advantage of the pepper’s natural flavor.

• Homemade Green Chili Powder: Want to make a 100% pure green Anaheim powder? It’s easy to do. This recipe works for any green chili.
• Fiery Green Sriracha: Like above, any green chili works, including, of course, Anaheim. It leans less into the typical red sriracha sweetness, and instead provides a brighter garlicky bite.
• Jalapeño Butter: Anaheims can easily sub-in for jalapeños here. We love it on top of steaks.

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