chile peppers, anaheim

Anaheim chiles are a commercially grown California variety of the New Mexico chile — mild, long (6–8 inches), and available year-round. Their modest heat and fresh, slightly grassy flavor make them one of the most accessible fresh chiles for people unfamiliar with chile cooking. Roasting and peeling (charring directly over flame until the skin blackens, then steaming in a bag and peeling) transforms the fresh, raw character into a sweeter, earthier, slightly smoky flavor that defines green chile cooking in New Mexico. Chiles rellenos (Anaheim or poblano chiles stuffed with cheese, dipped in egg batter, and fried) is the most iconic preparation — the mild heat of the chile is perfect for absorbing cheese richness without overpowering it. Roasted Anaheim chiles are also used in green chile stew with pork, a New Mexican comfort dish of extraordinary depth from the long-simmered chile base.