Anaheim Chilli

Capsicum annuum (nightshade)

Also known as: Anaheim Pepper, California Chile, New Mexico Chile

An American heirloom with roots in New Mexico, brought to California in the early 1900s by farmer Emilio Ortega and named for the town where it took off. Long, tapering fruit start deep green and mature to red, with a mild, slightly sweet heat that never overwhelms — the classic pepper behind chiles rellenos. Sturdy, productive plants reward a long warm season with heavy yields of large chillies, equally good roasted, stuffed, or used fresh. 500–2,500 Scoville Heat Units (mild)

Days to harvest 75-80 days
Fruit size 15–20cm, tapering, thick-walled
Sowing depth 5mm
Germination 14–21 days at 24–29°C
Spacing 45–60cm apart
Aspect Full sun, well-drained soil
Frost tolerance Frost sensitive — needs reliably warm nights

Growing notes

Choose a full-sun spot with shelter from wind and cold. Anaheims dislike wind and won't set fruit well in cold snaps or drought.

Soil preparation: Fertile, well-drained soil with plenty of compost worked in.

Support: Light staking recommended once plants are carrying a full load of long fruit.

Watering & feeding: Water consistently and avoid letting plants dry out or sit waterlogged. Feed with a liquid fertiliser high in potassium once flowering begins.

Harvest: Pick first fruit as soon as it reaches full size to boost total yield. Can be picked green for classic grassy flavour, or left to ripen red for a sweeter, smokier result. Cut rather than pull to avoid damaging the plant.

Timing: Expect first harvest around 75–80 days after transplanting, with continued cropping through the warm months.



Key features

  • Open-pollinated American heirloom
  • Long, tapering fruit to 15–20cm
  • 500–2,500 Scoville Heat Units (mild)
  • Sweet, slightly smoky flavour, especially roasted
  • Excellent for stuffing (classic chiles rellenos pepper)
  • Reliable, heavy cropper over a long season

Short season tips

Best started indoors on heat mats — Anaheims need 24–29°C soil to germinate reliably. Sow 8–10 weeks before the last frost or purchase as 6–8-week-old seedlings. Transplant into the garden only once soil temperature has reliably warmed to at least 15–16°C. Avoid disturbing roots when transplanting — chillies resent being moved and stall easily. Being a longer-season chilli, an early, protected start makes a real difference to total yield.

  • Spring
  • Summer

Tender perennial — most often grown as an annual

  • Basil (particularly good for capsicums and chillies) Marigolds Onion Carrots
  • Other nightshades (tomatoes, eggplants, potatoes) Fennel

Traces back to New Mexico chile breeding work in the early 20th century, later brought to California by farmer Emilio Ortega and grown commercially around the town of Anaheim — which gave the variety its name. Became the standard mild green chile of American Southwestern cooking and remains the pepper most associated with chiles rellenos.