So what’s the difference between Hatch green chile and the Anaheim peppers I see in the grocery store? Good question!
Anaheim peppers sit at a fascinating crossroads of American food history, bridging Southern California sunshine and New Mexico chile culture in a way few ingredients can. Mild, versatile, and endlessly useful in the kitchen, the Anaheim pepper has a backstory that’s as warm and generous as its flavor. Here’s the deal.
The connection between Anaheim peppers and New Mexico green chile is very real—and surprisingly direct. In the late 1800s and early 1900s, New Mexico was already known for its long green chiles, particularly varieties grown around Hatch. One of those chiles, later known as New Mexico No. 9, caught the attention of Emilio Ortega, a chile grower and entrepreneur. Ortega brought seeds west and began growing them in the Anaheim area of Southern California. The pepper adapted beautifully to the coastal-influenced climate, and over time it became known locally as the “Anaheim pepper.” So yes—Anaheim peppers and New Mexico green chile absolutely come from the same genetic lineage. They’re both Capsicum annuum, and Anaheim peppers are essentially a California-grown descendant of a New Mexico cultivar.
Are they identical twins?
That said, they’re not identical twins. No way!Think of them more as cousins who grew up in different neighborhoods. Anaheim peppers tend to be milder, usually topping out around 500–2,500 Scoville units, while New Mexico green chiles can range higher depending on the variety and growing conditions. Anaheim peppers often have slightly thicker walls and a cleaner, greener flavor, while New Mexico chiles are known for their earthy, sometimes smoky depth—especially when roasted over open flame in the high desert air. Soil and climate matters, even with peppers.
Southern California’s climate plays a huge role in Anaheim peppers’ popularity. With mild winters, warm summers, and very little risk of frost, Anaheim and surrounding regions offer something close to a year-round growing season. While commercial production still peaks in late spring through summer, home gardeners can plant early, harvest late, and sometimes overwinter plants with minimal protection. This long season helps produce consistent, mild peppers that appeal to a wide audience and work well in fresh, roasted, or canned forms.
For the home cook, Anaheim peppers are wonderfully flexible. They’re ideal if you want chile flavor without overwhelming heat. Roast them over a gas flame or under the broiler until blistered, then peel and chop for tacos, eggs, burgers, or grain bowls. They’re classic in chile rellenos, especially if you prefer a gentler bite than poblanos. Dice them raw for salsas, sauté them with onions for a flavor base, or layer them into casseroles, enchiladas, and mac and cheese. You can even stuff them, pickle them, or freeze roasted portions for easy weeknight meals.
Like vinyards, soil and climate matters
In short, Anaheim peppers are a delicious reminder of how regional food traditions travel, adapt, and thrive. Born from New Mexico green chile, shaped by Southern California’s climate, and embraced by home cooks everywhere, they prove that sometimes the best ingredients come from a little cultural cross-pollination—and a lot of sunshine.
I am looking for a website that sells already roasted and peeled anaheim peppers for myself and my Mom know of any?
Lydia,
I don’t know of any. However, Anaheim peppers are basically New Mexican green chile peppers, only grown in Southern California. Here are a couple sites that sell roasted and peeled New Mexico green chile peppers. The first one sells a mild pepper that would be very close to Anaheim.
http://hatchnmgreenchile.com/
http://www.hatch-chile.com/
Anaheim chilies are grown in both California and Mexico. The California season runs from May – November, and the Mexican season runs from November through August. While the shape is similar, the Anaheim and New Mexico hatch chili come from different seeds. The Hatch chili was originally developed by the University of New Mexico. Ralphs, Northgate, and Big Saver markets in Los Angeles all did New Mexico Hatch chili roastings this year. You could get a 30# sack roasted for around $30-$35. If you live in Southern California, it was a much better deal compared to some of the online suppliers.
In the Texas, Central Market does Hatch chile roastings this time of year for about the same price you mentioned. I still have some in my freezer from last year.
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Ortega Roasted green chiles are Anaheim/Hatch Chiles. You can buy them at virtually any supermarket and they are amazing.
Ortega fire roasted are probably the best choice.
The seed for the Anaheim were originally from New Mexico and originally the same as the Hatch. Ortega traveled to new Mexico to bring the seeds back to California. But the chilis are quite different now, probably due to the climate and soil conditions. The Anaheim will provide about twice the meat per bushel and is much easier to clean, due to the thicker cell walls. There are minor differences in flavor, but I cannot distinguish, and I have been eating green chili at least once a week for the past 18 years.
Green chili is a great crock pot dish.
Green Chili
Sauteed onions, garlic, mild sweet pepper
a few bay leaves
chicken stock
browned diced pork
Add salt to your desire.
Some people add cumin and chili powder, but it makes the green chili muddy looking.
Bring to temp on high, then cut down to low for a few hours.
This can be eaten as a healthy soup, or you can strain and toss it onto a tortilla for a healthy burrito
Good info, tasty recipe. Thanks Kevin!
WOULD LIKE TO BUY THE HATCH X – HOT OR HOT PLEASE
Hi Salvador,
You can get the X hot chile here: https://www.hatch-green-chile.com/barker-extra-hot/
I live in Waianae, Hawaii, and I am looking for the peppers Anaheim or Hatch that could be used to make Chili Rellenos, that I could buy from a market in Waianae. Does any one know of a vendor or perhaps a farmer out here that sells them?
You can’t compare Anaheim chilies to New Mexico chilies; they are a different breed. New Mexico chilies have a better flavor and more heat. In my experience and being a New Mexico native, ok I might be a little biased, but honestly, Anaheim chilies have the same flavor and heat as bell peppers.
No offence.
First, Fresh Anaheim Chiles out of the store haven’t been fire roasted and I believe it’s the chiles Ortega uses but then they roast theirs. Second, I wanted to compare Hatch Green Chile to Ortega Green Chiles both in cans. Hatch is more expensive about $6.99 per can(Albertsons) Ortega was $ 4.58 (Walmart) Walmart didn’t sell Hatch brand. Both say Whole Green Chiles. Hatch is Harvest Roasted while Ortega says Fire Roasted. All the measurements sodium, carbs, etc were almost identical. Both said Mild on the cans. Taste: Hatch easily won the taste test. It had a delicious taste the flavor popped out more and the roasted taste was more pronounced and it was a little hotter. Ortega was flat and tasted more like vinegar. Is it worth the $2.50 more? I say YES by far.