September 22nd, 2008
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:
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.
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September 25th, 2008 at 2:06 am
What a colorful bounty! I love that you roasted peppers in advance and froze them in portions. Such a great idea and time saving tip!
September 26th, 2008 at 11:32 am
Hey, Joelen, thanks
It never seems to stop. I’m off work today, went out into the backyard and came back with 8 tomatoes, 7-8 Kung Pao peppers, and 5-6 Anaheim peppers. Enough already! 
Not really, I’m glad it’s been so prolific.
November 15th, 2008 at 4:45 pm
[...] ground beef 2 medium onions, chopped 4 cloves garlic, minced 1 cup chopped green chiles (I used Anaheims from the garden) 3 tbsp. ground red chile pepper (I used ancho chile powder) 2 tsp. cumin 2 tsp. [...]