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Other Names Anaheim, California long green chili, chalacate, chili college, chili colorado, chili de rista, chili verde, Chimayo, Hatch-long green/red chile, New Mexico No.9, passado, and many other cultivars. Frequently, packaged dried fruits are incorrectly labeled guajillo Flavor Mild to hot, depending on cultivars, 1 to 4
Shape Elongate, flattened, tapering to a blunt point, 7 to 19 inches long by 1.75 to 2 inches wide Color Fresh Bright green to red Fresh Most food stores in the Southwest, purveyors of produce Dried Southwest and specialty markets and purveyors of seasonings Processed Sold as red pepper flakes, pizza pepper, and sometimes sold as canned green or sliced peppers
Available Cultivars Anaheim, Anaheim M, Ahimayo, Colorado, Coronado, Eclipse, Numex, Red Chile, Espanola Improved, New Mexico No.9, NuMex, Red Chili, R-Naky, Sandia(hot), Sunrise, Sunset, TAM Mild Chile, TMR 23, etc. Green or red this pepper originated in Mexico. It was probably brought there in 1597, when Captain General Don Juan de Onate colonized that territory for Spain. Three hundred years later in 1896, a California rancher named Emilio Ortega, took seeds from New Mexico with him back to California. He later open a pepper cannery in Anaheim, California. The first New Mexico cultivars developed was named Anaheim and was of the cayenne type. The most popular dish prepared with the New Mexican Chili is chilies
rellenos in which the pepper is filled with cheese and batter fried.
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