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Anaheim or best substitute in NYC for this recipe?

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I don't know if I've ever seen fresh Anaheim chilis in NYC, though the internet seems to think they should be readily available. I bought some that I thought looked like Anaheims from the Dominican market but they rang up as Italian peppers, which are pretty bland -- but I've read so are the Anaheims. I think I've seen other similar ones which could be cubanelles.

So I'm making this dish, though with fish rather than chicken:

http://www.saveur.com/article/Recipe/...

Would it be bad to roast the "possibly" Italian peppers in lieu of the Anaheims? Better to get cubanelles? I've seen poblanos suggested as a replacement and I can easily get those, but they always seem 10x spicier to me than the internet suggests they should be, and I'm a pepper hound, despite the lack of knowledge represented so far in this thread. I have dried mullatos, new mexicos (red), pullas, guajillos.

Any suggestions for how to best approach the recipe given this selection? Of course I'm modifying everything appropriate for fish rather than chicken, marination and cooking time and method, etc.

It seems some blistered fresh peppers would be ideal rather than dried, yes? Thanks!

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  1. New Yorker with same problem:

    http://chowhound.chow.com/topics/568305

    Try Manhattan Fruit Exchange at Chelsea Market.

    1 Reply
    1. re: thegforceny

      Manhattan Fruit Exchange does indeed have them.

    2. Any mild, green, long and pointy chili pepper should be a fair substitute. Anaheims are pretty non-descript, bringing a mild heat, and slightly fruity green flavor, which gets nicely smoky when roasted. You could safely substitute Poblano's if you can find those more easily (a Mexican market should carry fresh... and you can stuff leftovers with cheese and roast them for the yum). My experience of Poblano's vs Anaheims is that the Anaheims might be just a skoosh hotter, but both are mild, probably around 2000 Scovilles).

      They are almost certainly a substitution from a more original recipe which probably called for a much hotter pepper, as the Yucatan is noted for some pretty incendiary spices (the Habanero finds it's home there).

      2 Replies
      1. re: Booklegger451

        Heat seems to depend upon where you live. Here a poblano is spicier than an anaheim.

        Our serranos and jalapenos keep trading for which is hotter.

        1. re: sandylc

          It must... out in Arizona, there's never any doubt that a serrano pepper will be hotter than a jalapeno... though Jalapeno's there are by far the more variable.

      2. What you have is an "Italian frying pepper" (some say are same as cubanelles) which will work just fine. Pretty mild like anaheims.

        You really don t want to overpower fish anyway.