Anaheim Pepper
500–2,500 SHU — MildNamed after the city of Anaheim, California, this mild, sweet, and slightly tangy pepper originated in New Mexico before making its way to California. Anaheim peppers are one of the most widely used peppers in American Southwestern cooking.
They're the pepper most commonly sold as canned green chiles and are often roasted and peeled before use. The New Mexico-grown versions tend to be hotter than the California-grown variety.
Large, long (6–10 inches), and slightly curved with a mild, sweet, earthy flavor and gentle heat. Green when young, ripening to red. Thick enough walls to stuff easily, making them great for chiles rellenos when you want a milder alternative to poblanos.
Roasted & Peeled
Char over a gas flame or under the broiler, steam in a bag, then peel for the classic roasted chile flavor used in salsas and sauces.
Chiles Rellenos
A mild, easy-to-stuff alternative to poblanos — fill with cheese or seasoned meat, coat in egg batter, and fry.
Green Chile Sauce
The backbone of New Mexico-style green chile sauce — roast, peel, and simmer with garlic, onion, and broth.
Canned
Sold as 'diced green chiles' — convenient for enchiladas, soups, dips, and casseroles.
Fresh: refrigerate for up to 1–2 weeks. Roasted and peeled Anaheims freeze beautifully — store in freezer bags for up to 6 months. Canned green chiles have a pantry shelf life of 2–3 years.