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I am making a dish that requires Anaheim Peppers. They don't have them in my local store... what else can I use.

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You need to substitute a mild pepper . . . be careful not to add something much hotter or you may change the whole concept of the dish . . . unless of course you are trying to kick up the heat a bit.

As suggested, a Poblano is the best substitute. Other names for Anaheim peppers are: California Green Chile; Long Green Pepper; and Chile Verde.

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Poblanos are a good substitute, and are pretty common. any mild green pepper would probably be ok. (note: they also call anaheim peppers "new mexico", so maybe they are just labeled differently?)

  • They also just call them "green chilies", and New Mexicans would argue that this is the correct name. "Anaheim" is a mild varietal of the basic critter. Poblanos tend to run hotter than Anaheims---more like the green chilies they grow around Hatch, but they do make a good substitute. – dmckee Jun 8 '11 at 0:07
  • New Mexico and Anaheim are apparently different peppers--the New Mexico are a bit hotter. foodsubs.com/Chilefre.html – Ray Jun 8 '11 at 1:46
  • They are the same pepper. Green Chile from New Mexico is bred hotter, so it is often classified differently for cooking. en.wikipedia.org/wiki/Anaheim_pepper – Wulfhart Jun 9 '11 at 17:20
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Look for Cubano peppers or (less likely) Hungarian peppers.

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Hungarian pointed pepper. It's strong:)

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