Anaheim Hot Pepper

Capsicum annuum 

Growing Zones 4-12
  • Height: 18-24″
  • Width: 15-18″
  • Spacing:  12-48″
  • Days to Maturation:  80 Days
  • Location: Full Sun
  • Water:  Average




Mildly pungent roasting pepper. Long, slender, green fruits ripen scarlet. Usually grown and dried to make ristras.   500-2,500 Scovilles Also called a New Mexico or California chile, this is a green, chile-type, mildly hot pepper that ripens to a pretty deep red. The thick-walled fruit is the classic pepper used for chiles rellenos, soups, and stews. Rich, mellow flavor. Plants are disease resistant. Plants bear continously through summer where nighttime temperatures aren t higher than 90 degrees. This is also the variety that has been most widely grown and dried to make ristras, or string of dried Chile peppers, that are a New Mexico tradition. Originating as a practical way for farmers to cure peppers to keep a long time, the pretty strings of dozens of dried red peppers have taken on ornamental value as well.

500-2,500 Scovilles