Anaheim

Also Long Green or Red Chili, California Long Green, New Mexico Chili (and New Mexico Green or Red Chili), Chile Verde, Chile Colorado

This long, narrow, slightly twisted pepper, usually a medium to light green, is the one most commonly available in this country. Named after the city in California where a pepper cannery was opened in 1900, it developed independently in that state and in New Mexico, where the same strain is called the chile verde, when green, and chile Colorado, when red. This is the familiar pepper that, when dried, makes up the graceful oxblood-colored string or wreath called a ristra. Generally mild (although its bite can be sharp) it is perhaps the most often used chili—whether fresh or from cans. Roasted and peeled, it becomes tender and succulent, with a pleasantly bitter-sweet, if relatively simple, fresh taste.