The Anaheim Chili Pepper is really quite mild. About one kick up from a bell pepper. This California native is called Hatch when grown in New Mexico and Seco del Norte when dried. Loads of long 6″-10″ tapered peppers ripen from grassy green to forest to smoky red. Thick-skinned and fleshy, tangy and sweet, tasty when fresh or cooked into meat. Try chiles rellenos or corn chowder, or make it Seco and grind into powder.

• High yields
• Sweet and tangy
• Harvest any color
• Good fresh, cooked, and dried

SEED PLANTING TIPS

• Botanical name: Capsicum annuum
• Pepper length: 6″-10″
• Scoville heat units (SHU): 500-2,500/mild
• Plant support: Tomato cage or stake
• Depth to plant seeds: .25″ deep
• Spacing between plants: 18″-24″ apart
• Spacing between rows: 24″-36″ apart
• Days to germinate (sprout): 7-21 days
• Germination soil temps: 75F-85F
• Soil needs: 6.0-7.0 pH 5-6 habanero
• Sun needs: Full sun
• Frost hardy: No
• Planting season: Spring, summer
• # of plants per sq. ft.: Appx. 1 plant per 2 sq. ft.
• Days to maturity: 75-80 days