Below is a list of all known varieties for Anaheim Pepper. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Anaheim (Freeze Dried) | The fresh Anaheim pepper that has been freeze-dried. This preserves the shape, color, and mild, earthy flavor, making it a shelf-stable ingredient for adding to backpacking meals or soups. |
| Ancho Verde (Fresh Anaheim) | A term used to describe the **fresh, green Anaheim** when it is intended for roasting, specifically highlighting its large size and moderate to mild heat, often used as a direct substitute for the fresh Poblano. |
| California Chili (Dried) | The dried form of the Anaheim pepper, known for its deep, brick-red color and mild, sweet, slightly tangy flavor. It is a workhorse in Tex-Mex and Southwestern cuisine, often ground into powder or rehydrated for sauces. |
| Chile Colorado (Dried Red Anaheim) | A term used in the American Southwest for the ground powder made from dried, red Anaheim peppers. It yields a mild, slightly sweet, brick-red powder used in *chili con carne* and red sauces. |
| Chiles Caribe | A regional name used in some parts of the US Southwest for a slightly hotter Anaheim or New Mexico type pepper, known for its excellent roasting quality. |
| Hatch Green Chile (Fire-Roasted, Peeled) | The classic Hatch chile that has been charred, steam-peeled, and often frozen or canned. This preparation gives the pepper its signature deep, smoky flavor and tender texture. |
| Hatch Green Chile (Hot) | A regionally famous cultivar grown in the Hatch Valley. This variant is specifically bred for a medium heat level, maintaining the classic smoky-earthy flavor, a favorite for making spicy green chili stew. |
| Hatch Green Chile (Medium) | A medium-heat cultivar of the New Mexico/Anaheim type grown in the Hatch Valley. It strikes a balance between the mild flavor and the traditional New Mexican earthy-smoky character. |
| Hatch Green Chile (Mild) | A regionally famous cultivar of the New Mexico/Anaheim type, specifically grown in the Hatch Valley. The mild variety is thick-fleshed and known for its savory, earthy flavor and low heat, ideal for roasting and peeling. |
| Mirada Chile (Red) | A specific heirloom cultivar of the New Mexico/Anaheim type, known for its mild flavor and thick flesh. It is traditionally used in its red, ripe form for making *ristras* and mild red chile powder. |
| New Mexico Chili (Green) | A common, thick-fleshed variety of the Anaheim pepper grown primarily in New Mexico. It is harvested green and is known for its mild to medium heat and earthy flavor, used extensively for roasting and making green chili stew. |
| New Mexico Chili (Red/Ripe) | The mature, sun-ripened red stage of the New Mexico chili. It develops a sweeter, deeper flavor and is typically dried for making chili powder, red chili sauce, or strung into *ristras*. |