Anaheim Chili peppers originated in New Mexico and are often called a hatch type pepper, named from the area in NM where they're from. In 1894, Emilio Ortega of Anaheim, CA first sold them to the public. They can be red or green but typically used green instead of waiting on them to turn red.
 
Anaheim peppers are a heirloom chili pepper with much less heat than an average jalapeno. They are extra large, typically 8 to 10 inches long and have a tapered shape with thick, slightly thick skin. Anaheim peppers are often used in Mexican dishes like salsa, soups, and stews and as part of holy trinity in Cajun food. Stuff with cheese, roast and fry them for authentic chile rellenos.
 
Peppers freeze well whole.
 
Interplant with basil, marigolds, calendula, onions, garlic, chives, thyme, rosemary, and oregano to improve flavor, increase harvest, repel harmful pests, and attract beneficial insects like bees and ladybugs.
 
Starter will be in a 4" reusable nursery pot.