long green, Hatch, New Mexico, Chimayo, California chiles
This light green chile has a pleasant vegetal flavor and ranges from slightly warm to medium hot. Anaheims are usually roasted and peeled before they're used. Roasted and cut into strips, Anahiems make a great condiment for tacos and fajitas. Anaheims are also commonly stuffed for chiles rellenos. Use them to add flavor without much heat to vegetable mixes, stews, and cheesy omelets. Use them diced or puréed for green chile sauce.
Another mild chile can stand in, such as poblanos.
Choose chiles that are shiny and firm pods with strong, uniform color. They should feel dense and heavy for their size; good examples of even the very smallest ones will feel heavier. Avoid chiles that are flaccid, wrinkled, bruised, blemished, or discolored.
If chopping or dicing, remove the stem and seeds. Leave intact if roasting whole. It's wise to wear rubber gloves when handling hot chiles so you don't get any juice on your face or in your eyes.
Keep chiles in the crisper drawer in your refrigerator where they will keep for a week.