Roasted Peppers with Nectarines
Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.
They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.
2 pounds Anaheim chiles (about 9), halved, cored, cut lengthwise into 1″ strips
2 pounds green bell peppers (about 5), halved, cored, cut lengthwise into 1″ strips
1/3 cup extra-virgin olive oil
1/2 teaspoon kosher salt plus more for seasoning
1/2 teaspoon sugar
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
Freshly ground black pepper
2 pounds ripe nectarines (about 5)
1 tablespoon fresh lemon juice
Makes 6 to 8 servings
Preheat oven to 400°F. Toss chiles, bell peppers, oil, 1/2 teaspoon salt, sugar, coriander, and cumin in a large bowl. Season to taste with black pepper and toss to coat evenly. Arrange peppers in a single layer in a large roasting pan, overlapping as needed. Roast until peppers are soft and edges begin to brown, about 1 hour. Transfer to a large bowl. Halve, pit, and slice nectarines and add to warm peppers. Add lemon juice and toss to combine. Season to taste with salt and pepper.
From Bon Appetit