Hot Anaheim Chili Pepper Vegetable/Fruit Seeds

Anaheim chilli pepper also called a New Mexico or California Chile, this green, Chile-type, mildly hot pepper ripens to a pretty deep red. The thick-walled fruit is the classic pepper used for Chile's rellenos, soups, and stews. Rich, mellow flavor. Plants bear continuously through summer, where nighttime temperatures aren't higher than 90. Most widely grown variety used to make ristras, originating as a practical way for farmers to cure peppers. Disease resistant. Mildly hot chili, scores 500-2,500 Scoville heating units

• Days to Harvest: 75
• Habit: Upright
• Garden Height: 30-Inches
• Mature Spread: 12-Inches
• Foliage Color: Green
• Plant Type: Open-Pollinated

Anaheim chilli pepper is a long thin fruits, approx 15cm (6") in length. A meaty mild chili. 75-80 days to maturity. Changing from dark green to red.
 

Sowing & Growing

Sow early December-January, or for main crop March- April.

Sow the seed into compost either into a seed tray or into modules with a temperature between 20-24oC and cover with a light layer of compost. Germination typically takes 14 - 21 days. Cover the compost with clear plastic film which helps raise the temperature aiding germination.

Once seedlings emerge they do not require quite as much heat, temperatures can be reduced to 18oC by day and no lower than 16oC at night.

It is best to re-pot in stages before their final pot size. Once in final pot size plants may need staking for support. Water regularly but be careful not to over water, surface of compost can be allowed to dry out slightly between watering.

Please note that germination can be slow and erratic on some open pollinated hot peppers.

For best production keep the plants in the Greenhouse, Polytunnel, Conservatory.

Regular feeding is recommended.