Southwestern style traditional Anaheim harvested green for stuffing, grilling, roasting, or processing.
Peppers average 8" long and have thick, crisp flesh with mild heat and excellent flavor. The very productive strain quickly changes from green to red.
In 1894 Emilio Ortega started farming ths chili in Anaheim, California. The name Anaheim Chili stuck with this chile he brought from New Mexico. He would not only grow these for sale but developed a process to have it canned as fire-roasted chilis. This chili, like all chilis, vary in heat and flavor based on the soild it is grown.
Characteristics:
- Organic, non-GMO, and open-pollinated
- Anaheim, California is where it was cultivated
- 8" fruits
- .3 grams of ~40 seeds
Instructions - Peppers prefer light, well-drained, moderately fertile soil with pH 6.5-6.8. Use a high phosphorus starter fertilizer when transplanting to give young peppers a good start. Keep nitrogen levels in moderation, as high amounts can reduce yields. Start transplants 6-8 weeks before the planting date. Sow seeds into flat ~4 seeds/inch and then pot up into 2” or larger cells after the first set of true leaves appear. The optimal soil temperature for germination is 85°F. For growing transplants, maintain the temperature at around 75°F during the day and 65°F at night. Harden off plants by slightly reducing the temperature to 60-65°F and reducing water for 2-3 days before transplanting.
- Plant 1/4" deep
- Plant Spacing: 12-18"
- Row Spacing: 18-36" or double rows 18" apart on 5-6' centers
Harvest & Storage - Harvest first peppers promptly to stimulate further fruit production. Peppers can be harvested and eaten at either the unripe (green) or ripe (colored) stage. Colored peppers generally require 2 – 4 weeks longer. Store peppers at 50° - 54°F and 95% percent relative humidity. Chilling injury occurs at temperatures below 45°F.
Firefly Farm & Mercantile may substitute seed vendors from time to time because of the availability
