Anaheim Chilli 🌶

The Anaheim chilli can often be confused with a sweet pepper due to its shape and size, as it somewhat resembles a Thor sweet pepper. The chilli gets its name from Anaheim in California.

The chilli matures from green to red, but most are often used when still green. The pods have thick, waxy, waterproof skin that should be removed before use.

Traditionally the method is to roast them either over an open fire, a BBQ or a gas hob until the skins are burnt and blistered, then seal them in a bag to let the heat further loosen the skin. When cooled, simply peel back the burnt skin away from the flesh. They are also a great chilli to be used stuffed as an alternative to the Poblano.

Plant Care Tips

Sow a few seeds into a tray in late January to May and cover lightly with seed compost. Either use a heated propagator or pop the seed tray into an enclosed plastic bag and seal and place it on a windowsill.  Once the seedling has produced two true leaves (second set of leaves) they can be transplanted into individual pots.  Try and maintain around 20-25 degrees while young plants.

As the plant grows, transplant it into as large a pot as it allows, which will determine the plant's size.  Once the plant has flowered and has started to produce small chillies, it will benefit from a feed of either comfrey tea or tomato feed.  Chillies dislike irregular watering as this will sometimes cause blossom end rot (the base of the chilli/pepper rots)

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