Anaheim Hot Pepper

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 flavour. 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.

  • Light Full sun
  • Fruit size 7 1/2 x 2 inches
  • Matures 74 to 80 days
  • Plant spacing 18 to 24 inches
  • Plant size: 18 to 24 inches tall, 18 inches wide
  • Scoville heat units 500 to 2,500 (mild)

Some Bonnie Plants varieties may not be available in your local area, due to different variables in certain regions. Also, if any variety is a limited, regional variety it will be noted on the pertinent variety page.

Categories: , SKU: 715339011138
At a glance

Light requirements Full sun.

Planting Space 12 to 48 inches apart, depending on type. (See information above for specific recommendations.)

Soil requirements Peppers need well-drained, nutrient-rich soil. Amend soil with 3 to 5 inches of compost or other organic matter prior to planting. Soil pH should be 6.2 to 7.0.

Water requirements Keep soil consistently moist throughout the growing season. Mulch soil to reduce water evaporation.

Frost-fighting plan Pepper is a hot-weather crop. A light frost will damage plants (28º F to 32º F), and temps below 55º F slow growth and cause leaves to look yellowish. If a surprise late spring frost is in the forecast, protect newly planted seedlings with a frost blanket.

Common issues Plants drop flowers when daytime temps soar above 90º F. Few pests bother peppers, but keep an eye out for aphids, slugs, pill bugs, and leafminers. Humid weather (especially in gardens with heavy soil that doesn’t drain well) can invite fungal diseases like leafspot.

Harvesting Check image on plant tag (or at the top of this page) to learn what your pepper looks like when mature. Some peppers turn red, yellow, or other colors at maturity. Others are ready in the green stage, but will turn red if left on plants. Use pruning shears or a sharp knife to cut peppers with a short stub of stem attached. Pulling peppers by hand can cause entire branches to break off. Fruits store longer for fresh use if you don’t remove the stem, which can create an open wound that’s ripe for spoiling.

Storage Store unwashed (or washed and dried) peppers in the refrigerator in a loosely closed plastic bag. Moisture is a pepper’s enemy and hastens spoiling. For peak flavor and nutrition, use within a week.

For more information, visit the Peppers page in our How to Grow section.

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