Hot Peppers - Anaheim

The Hot Pepper Anaheim, 'Capsicum annuum', is a very popular chili that is mildly hot. Anaheim produces long, tapered, pungent medium thick peppers. Anaheim peppers are among the most commonly used chilies in the United States, with a bite ranging from mild to moderately hot, these long, slender, lobed peppers come in varieties also known as New Mexican, long green, long red, or California. Anaheims are eaten in both the green and red stages of development. Green Anaheims are the peppers of choice for the classic Mexican dish called chiles rellenos, or stuffed chiles. Transplant outside in the spring 3 to 4 weeks after last frost date. Note: To get a jump on the season transplant outside, use a walls-of-water or some black plastic to maintain and increase temperatures. Plant in average garden soil with sufficient organic matter. Peppers use quite a bit of water but prefer to be watered deeply and not too often. ... additional info