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