New Mexico chile

The Anaheim pepper, also known as the New Mexican pepper, is a mild chili pepper from the species Capsicum annuum. It is named after the Anaheim, California, where it was first grown in quantity by Emilio Ortega. The pepper is typically 6 to 10 inches (15 to 25 cm) long and has a light green color when unripe, turning red when fully mature. It has a mild heat level, usually between 500 and 2,500 Scoville units, making it suitable for a wide range of culinary uses. The Anaheim pepper is a key ingredient in many Southwestern and Mexican dishes, including chiles rellenos (stuffed peppers) and various salsas. In Hebrew, it is known as פפריקה אנהיים (Peprika Anaheim). Other translations include Pimiento de Anaheim in Spanish and Piment d'Anaheim in French. The pepper is also sometimes referred to as the California pepper.