Long, tapered green pods with gentle heat and rich, smoky flavor when roasted. Great for beds or large containers with support; perfect for chile rellenos, grilled strips, green chile sauce, and canning.
✅ Non-GMO • ✅ Fresh stock • ✅ High germination
Why You’ll Love It
Mild, family-friendly heat (~500–2,500 SHU) with savory chile flavor.
Prolific plants set loads of uniform, 6–8″ (15–20 cm) pods.
Blisters easily for roasting and peeling — ideal kitchen prep.
Works in raised beds or big patio pots; simple to stake or cage.
Quick Facts (Grow Guide)
Botanical name
Capsicum annuum — Anaheim (New Mexico–type chile)
Sun
Full sun (6–8+ hrs; warmth improves yields)
Sowing method
Start indoors 8–10 weeks before last frost; provide bottom heat. Transplant after nights stay >55°F / 13°C and soil is warm.
Sowing depth
¼″ / 6 mm (light cover; steady warmth)
Spacing
18–24″ / 45–60 cm between plants; rows 24–36″ / 60–90 cm (stake for support)
~70–85 days from transplant green; ~85–95 days red-ripe (sweeter, slightly hotter).
Ways to Use
Roast & peel for rellenos, burritos, and enchiladas.
Grill or sauté strips for fajitas and bowls.
Let pods ripen red to dry and grind into mild flakes.
What You’ll Receive
Select your pack size in the listing variations
Fresh, Non-GMO seeds in a moisture-resistant packet
Simple sowing guide
Germination guarantee — free replacement if seeds don’t sprout
Pro tip: Warmth drives peppers. Use a heat mat for germination, harden off slowly, and stake early. Pick regularly to encourage continuous set; harvest before a cold snap to avoid pithy walls.
