The seeds and membranes in chile peppers contain most of the capsaicin, the compound that lends them their mouth-searing qualities. To reduce the chile’s heat, remove its seeds and veins. After working with peppers, be careful not to rub your eyes. (You may want to wear protective gloves while working with hot peppers.)

Fresh Anaheim chiles should be peeled before use. Traditional recipes recommend searing over a wind flame or broiling in the oven until the skins are blackened. Cool in a sealed plastic bag or foil and then remove skins. Both green and red Anaheim peppers are excellent in soups and stews. Anaheim peppers are the chiles most often used to make chile rellenos. For this Mexican dish the peppers are stuffed with cheese and then coated in egg before they are fried.

This is the chile that is most often used to make chile rellenos.