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The 5 Best Substitutes for Anaheim Peppers

Anaheim peppers are a type of chili pepper with a mild to medium level of heat.

They are long and slender, with smooth, shiny skin.

Anaheim peppers are usually green when they are young but turn red or orange as they mature.

Anaheim peppers are often used in Mexican and Southwestern dishes and in salsas and sauces.

While Anaheim peppers are the most common chili pepper used in Mexican and Southwestern cuisine, a few other chili peppers can be used as substitutes.

In this article, we will discuss the five best substitutes for Anaheim peppers that can be used in various recipes.

What is Anaheim Pepper?

what is anaheim pepper

Anaheim pepper is a type of chili pepper that is quite popular in the southwestern United States.

It is named after the city of Anaheim, California, where it was first grown.

Anaheim pepper is a variety of the New Mexico chile, which is itself a variety of the well-known jalapeño pepper.

Anaheim pepper is generally milder than other chili peppers, with a heat level ranging from 500 to 1,000 on the Scoville scale.

The peppers are usually harvested when they are about 6 inches long and have turned red.

At this stage, they are often used in dishes such as enchiladas and salsa.

Anaheim pepper can also be pickled or dried and used as a spice.

When purchasing fresh peppers, look for ones that are bright green and have smooth skin.

Avoid peppers that are wilted or have blemishes.

When cooking with Anaheim peppers, it is important to remove the seeds and ribs as they can be quite spicy.

Canned and frozen peppers are also a good option and can be found in most grocery stores.

The 5 Best Substitutes for Anaheim Peppers

If you can’t find Anaheim peppers, don’t worry.

There are plenty of other peppers that will work just as well in your recipes.

Here are the five best substitutes for Anaheim peppers:

1 – Bell Peppers

bell peppers

Bell peppers are a type of capsicum pepper.

They are crunchy, slightly sweet, and come in various colors, including green, red, yellow, orange, and purple.

Peppers are a good source of vitamins A and C.

They can be eaten raw or cooked and are often used as a garnish or in salads.

Bell peppers are also used in many cuisines, such as Italian, Mexican, and Chinese.

In the United States, bell peppers are usually harvested from late summer to early fall.

However, they can be found year-round in most supermarkets.

2 – Poblano Peppers

poblano peppers

Poblano peppers are a variety of chili pepper that originated in the state of Puebla, Mexico.

They are typically large and dark green in color, with a mild to moderate level of heat.

When dried and smoked, they are known as chipotles.

Poblano peppers are often used in Mexican cuisine, either fresh or roasted.

They can be stuffed with meats or cheeses or used as a flavoring in sauces and soups.

Poblanos are also a popular ingredient in the dish known as chiles Rellenos, which consists of peppers that are stuffed with cheese and fried.

Whether fresh or roasted, poblano peppers add a delicious touch of heat to any dish.

3 – Jalapeno Peppers

jalapeno peppers

Jalapeno peppers are a type of chili pepper that is commonly used in Mexican and Tex-Mex cuisine.

They are typically green when immature and red when ripe.

Jalapenos have a fiery flavor that can range from mild to extremely hot, depending on the pepper.

When used in cooking, they are often diced or sliced and added to stews, sauces, or salsas.

Jalapeno peppers can also be eaten raw, pickled, or roasted.

In addition to their use in food, jalapenos are also used as an ingredient in some types of folk medicine.

Jalapeno peppers are native to Mexico and were first introduced to the United States in the late 19th century.

Today, they are grown commercially in many parts of the world, including the United States, Mexico, India, and Spain.

4 – Hungarian Wax Peppers

hungarian wax peppers

Hungarian wax peppers are a type of chili pepper that is commonly used in pickling.

The peppers can range in color from yellow to red, and they have a moderate level of spiciness.

Hungarian wax peppers are also known for their thick walls, which make them ideal for stuffing.

In addition to being used in pickling, Hungarian wax peppers can also be added to soups, stews, and salsa.

They can also be eaten raw or grilled.

When choosing Hungarian wax peppers, look for peppers that are brightly colored and free of blemishes.

Avoid peppers that are soft or wrinkled.

Hungarian wax peppers can be stored in the refrigerator for up to two weeks.

5 – Hatch Chili Peppers

Hatch chili peppers are a type of chili pepper that is typically grown in the Hatch Valley of New Mexico.

They are named after the city of Hatch, New Mexico, which is located in the heart of the chili pepper country.

These peppers are typically long and skinny, with a bright red or green color.

Depending on the variety, they can range in heat from mild to very hot.

Hatch chili peppers are commonly used in Mexican and Southwestern dishes and can also be used to make chili powder or salsa.

If you’re looking for a chili pepper with a unique flavor and plenty of spice, then Hatch chili peppers are a great option.


In conclusion, Anaheim peppers are a great option for those who like a little bit of heat in their food.

However, there are some other options out there that might be a better fit for your personal preferences.

Some of the best substitutes for Anaheim peppers include bell peppers, poblano peppers, jalapeno peppers, Hungarian wax peppers, and hatch chili peppers.

Each of these options will provide you with a similar level of heat, but they each have their unique flavor that you might prefer.

Yield: 1 Serving

The 5 Best Substitutes for Anaheim Peppers

The 5 Best Substitutes for Anaheim Peppers
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes


  • Bell Peppers
  • Poblano Peppers
  • Jalapeno Peppers
  • Hungarian Wax Peppers
  • Hatch Chili Peppers


  1. Pick your favorite substitute from the list above.
  2. Follow cooking directions for your selected substitute with the proper ratio of ingredients.
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