"Janet B." > wrote in message
...
>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.

Ow!

This recipe is a fave.

http://www.thatsmyhome.com/mainstreetdeli/stuanna.htm