When we lived in Colorado we had a friend who was from New Mexico and when were invited to dinner there were always green chiles and queso with chips to start the evening. Nancy prepared her green chiles very simply. They were roasted, sliced and tossed with onions and salt. The heat of the mix depended solely upon the season's crop of chiles but they were always spicy and delicious. When I discovered a bag of Anaheim peppers in the back of the fridge, her green chiles immediately came to mind. Quickly blackened on a hot grill so that they caramelized and the skins slipped off but there was still some texture to the meat, they were gently mixed with shaved onions, lime juice and salt. What seemed like a big batch disappeared so quickly that I know we'll be making more in the very near future. They seem to go with everything from oven fried chicken to tuna sandwiches. And soon the peppers in our garden will be ready to go. The jalapenos are growing rapidly and the cherry peppers are burgeoning on the their stems. It's a new crop of delicious heat just waiting to be explored.