35 anaheim pepper recipes

Vegan black bean and cashew chili with jalapeño, Anaheim chiles, and a splash of beer. Cashews lend hearty body to this meatless chili. Top with avocado, cilantro, and crisp tortilla chips.

Chicken and sausage chili loaded with smoked sausage, tender chicken and a trio of fresh chilies. Tangy tomatillos and a two-stage spice blend give this Dutch oven chili real depth. Top with sour cream and cheese.

A freezer-ready chili base made from roasted pasilla, Anaheim, and red peppers with tomatoes, cumin, and cinnamon. Portion it out, freeze for 6 months, and build any chili you want.

Dandelion Salad with Mustard Greens Vinaigrette recipe

Light summer soup brimming with fresh corn, ripe tomatoes, zucchini, and Anaheim chiles in chicken broth. Loaded with fresh basil and finished with sour cream and cilantro.

Roasted green chile soup with Anaheim peppers, red bell peppers, potatoes, and garlic pureed silky smooth. A Southwestern classic strained for a velvety, restaurant-quality finish.

Mesa squash fry with sunflower seeds: roasted Anaheim chile, garlic, fresh corn kernels, julienned zucchini, red bell pepper, and a toasty seed finish. A Southwestern three-sisters-style vegetable side.

Jalapeno jelly made with fresh jalapenos and Anaheim chiles simmered in apple cider vinegar and sugar, set with liquid pectin and sealed in jars for a sweet-hot spread.

Navajo green chile with fire-roasted Anaheim peppers, pork shoulder, habaneros, and beer simmered for two hours. Seriously hot and deeply flavorful. Serve with warm flour tortillas.

Garlicky green chili simmers cubed pork with roasted Anaheim and jalapeno peppers, cumin, and plenty of garlic into a thick, smoky chile verde. Slow-cooked until fork-tender, on the stovetop or in the crock pot.

Salsa cruda with fresh tomatoes, tomatillos, Anaheim chiles, and jalapeños in a cumin-lime dressing. A no-cook fresh salsa that improves overnight and keeps for weeks.

Fresh chile and corn fritters made with Anaheim and serrano chiles blended into sweet corn purée, pan-fried in ghee and served with sauteed apples. A Southwestern vegetarian main with sweet-hot-savory balance.

A spicy and scrumptious dish made with chayotes, anaheim chilies, corn kernels and parmesan cheese.

Whole roasted chicken marinated in lemon and garlic, stuffed with a mofongo-inspired filling of browned plantains, crispy bacon, Anaheim chilies, and red bell pepper. Latin-Caribbean Sunday dinner at its golden, crispy-skinned best.

A from-scratch chili built on six varieties of dried chiles pureed with beer and garlic, simmered for hours with bacon, bell peppers, and beans. Intensely complex heat with serious depth of flavor.

Hungarian-style paprika gravy with sour cream, beef stock, green peppers, tomatoes, and garlic. A rich, velvety sauce for schnitzel, dumplings, or roasted meats.