Anaheim Chile

Appears in
The Food and Life of Oaxaca: Traditional Recipes from Mexico′s Heart

By Zarela Martínez

Published 1997

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My preferred U.S. substitute for chile de agua. Chiles of this type—a long, fleshy, fairly mild green chile big enough for stuffing or trimming into strips—can also be found under the names of “long green” or “New Mexico” chiles.