About This Variety
The New Mexico Anaheim is an open-pollinated heirloom chile pepper — the classic long green chile used for roasting, stuffing, and drying into ristras. Mild heat (500–2,500 SHU) makes it versatile in the kitchen. Fruits grow 6–8 inches long and mature from green to red in 75–80 days. A staple of Southwestern cuisine and one of the most widely grown chile varieties in the U.S.
How to Save Seeds
- Let peppers ripen FULLY on the plant — past the eating stage, until they wrinkle slightly. For Anaheims, let them turn fully red before harvesting for seed.
- Cut open the ripe pepper and scrape the seeds onto a plate or paper towel. No fermentation is needed (unlike tomatoes).
- Spread seeds in a single layer on a plate or screen. Dry for 1–2 weeks in a warm spot out of direct sunlight.
- Once completely dry, store seeds in a labeled envelope. Include the variety name and the year harvested.
Tip: For seed saving, let fruits turn fully red on the plant before harvesting — this ensures maximum seed maturity. Green Anaheims are great for eating but the seeds inside aren't fully developed yet.
Cross-Pollination
All common garden peppers — jalapenos, bells, Anaheims, paprikas — belong to the same species: Capsicum annuum. They can and do cross-pollinate, primarily via bees and other insects. The fruit you harvest this year won't be affected (the mother plant's genetics determine the fruit), but the seeds inside may carry crossed genetics that show up next generation.
Warning — Drew's Garden: You have 5+ pepper varieties (all C. annuum) growing in the same garden. Expect 5–15% cross-pollination from bee activity. The good news: 85–95% of saved seed will still come true to variety.
Your options for maintaining purity:
| Method | Effort | Purity |
|---|
| Accept the gamble | None | 85–95% true |
| Isolate one priority variety at 150+ ft | Moderate | ~98%+ |
| Bag / hand-pollinate flowers | High | ~100% |
