Mexico
Salsa Verde
Roasted tomatillos, jalapeño and cilantro: bright, green and as hot as you like
25 min·4 servings
Anaheim peppers
A long, pale green chile of the New Mexico family, mild and fresh-grassy, usually roasted and peeled before use.
Anaheim peppers are a mild chile variety from the New Mexico group, named after the city of Anaheim in California. The pods grow 15 to 25 centimetres long, flat and slightly curved, and are usually picked green; when ripe they turn red and are often dried. They taste fresh, slightly sweet and grassy, with only gentle heat that can vary somewhat from pod to pod. The skin is fairly tough, so they are usually charred over an open flame or under the grill, left covered to steam, and peeled; after that they work well for stuffing, sauces and stews. In the US they are common in supermarkets, while elsewhere fresh ones are rare and most likely found in Latin American shops, well-stocked markets or by mail order; roasted and chopped they are sometimes sold in cans, and they grow readily from seed.
Substitute:
The closest match is long, mild green Turkish peppers from a Turkish grocer, which can be roasted and peeled the same way but are thinner-walled and somewhat less aromatic. Poblanos are a good substitute for stuffing, though they taste darker and earthier and are usually a little hotter. A green bell pepper with a small mild green chile approximates the shape and heat, but the characteristic chile flavour is largely missing.
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