Wow, these heirloom tomatoes are producing even now, and the Anaheim chiles are going crazy. I stuffed some a few weeks ago, and found that you really do need to roast and peel these; the skin just doesn’t get soft with cooking, so it needs to go. So I spent an overcast, chilly Saturday roasting, peeling and freezing probably 5 pounds or so of Anaheims - wish I’d thought to weight them before I started, but oh well

I did find a few recipes the Anaheims will come in handy for this winter:

• Green Chile Sauce
• Green Chile and Chicken Enchiladas
• Christmas Chilaquiles
• Posole

Anaheim peppers ready for roasting

After roasting under the broiler for 8-10 minutes

Most recipes I found call for 1/3 cup of roasted Anaheim peppers, so I froze them in snack-size bags, then put those inside freezer bags.