(80 days. Heirloom) Anaheim peppers originated in New Mexico, where they are known as New Mexico peppers or simply, “chiles”. The name “Anaheim” derives from Emilio Ortega, a farmer who brought the seeds to the Anaheim, California area in the early 1900′s. Delicious, mildly hot flavor; excellent for roasting, frying, stuffing, and for making canned green chilis. Often used for making chile rellenos, mainly because they are large enough to stuff. Anaheims are more slender than Poblanos, with a lighter green color and fruitier flavor. Mild heat, 500 – 1,000 Scoville Heat Units (SHU).