"Arri London" <biotech@ic.ac.uk> wrote in message
news:46F86875.43B5AAD5@ic.ac.uk...
>
>
> "Janet B." wrote:
>>
>> I just picked most of my crop of Anaheim chiles and I've got a LOT. I'm
>> considering charring, peeling, cleaning and freezing the whole peppers.
>> Have any of you ever done this. Sunset Mexican cookbook says that they
>> freeze well at 0F for 9 months or more.
>>
>> I would also appreciate any ideas you have for use of the Anaheim chiles.
>> I
>> have small ones that would be suitable for chopping or whatever and a lot
>> of
>> beautiful 2 inch wide and 6-8 inch long ones that I would like to use
>> whole.
>> I have one recipe for a chiles rellenos bake, another for stuffed with
>> beans
>> and covered with fresh tomatoes and cheese and baked, and of course,
>> chiles
>> rellenos.
>>
>> I got an ouch! picking the darn things. They were packed so tightly, so
>> big
>> and the bush was so huge that I couldn't really see what I was doing. I
>> had
>> to use a pruning shears to cut the stems and while holding a hidden
>> pepper
>> for clipping, clipped my pinky finger instead. Actually, I almost sliced
>> a
>> hunk of my finger off. Trying to keep a bandaged finger dry while
>> working
>> in the kitchen is a challenge that is doomed to failure.
>>
>> Janet
>
> One burger chain sells burgers with green chile on them. Would also
> taste good on a hot dog.You could make green chile stew but the Anaheims
> don't have a lot of flavour typically. Can also make quesadillas with
> green chile. Then there are Navajo tacos: fry bread topped with
> taco-type ingredients, green chile and cheese.

Oh, I like the Navajo taco idea. All good ideas. Thanks
Janet