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Anaheim peppers, also called New Mexico peppers, are a type of chile pepper that rate medium to hot on the spicy scale. The long, thin peppers can be green or red in color, and grow mainly in the Southwest and in California. The skins of Anaheim peppers are most often removed before they are used in cooking. Roasting the peppers makes them easier to skin and brings out the robust flavor.
Coat a baking sheet with cooking spray so the Anaheim peppers do not stick to the pan.
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Place the peppers on the baking sheet, several inches apart.
Turn the oven to the broil setting and put the baking tray in the oven or broiler.
Use cooking tongs to turn the peppers every few minutes, to ensure that the entire pepper will become roasted. The long, slender shape of the Anaheim pepper means the peppers will cook fairly quickly.
Remove the peppers from the oven when all sides are blackened. Cooking times vary depending on the size of the pepper. Fifteen minutes may be all that's needed for a medium-sized Anaheim pepper.
Put the roasted Anaheim peppers in a paper bag and let them steam for 10 to 15 minutes.
Peel the blackened skins away from the peppers. The steaming process makes it easy to remove the skins with your hands. Protect your hands from the oils of the chile peppers by wearing kitchen gloves.
You can also roast Anaheim peppers on an outdoor grill. The technique of turning the pepper for even cooking remains the same, but you may need to check them more frequently when cooking over an open flame.