Anaheim chiles are a mild variety of the New Mexico chile pepper. The name "Anaheim" derives from Emilio Ortega, a farmer who brought the seeds from New Mexico to the Anaheim, California, area in 1894. These are what's in 'the little cans', diced and ready to use in salsas, green chiles, enchiladas and more. But it's easy to grow your own and much more economical. Try drying the one which turn red. Chop and freeze, or pickle any excess green chiles.
They are also called California chile or Magdalena, and dried as chile seco del norte. The heat of Anaheims varies from 500 to 2,500 on the Scoville scale (very mild).
The long tapered pods grow to 15cm turning red. A vigorous upright bush to 60cm, bears continously, 70-80 days.
photo - By Littlemisslibrarian - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=28202242