Long and narrow, green when fresh and brick-red when ripened
and dried. Named after the California city. Sometimes known as New
Mexican chiles. Sweet, mild to moderately hot Stuffed, sauces, stews. Dried chiles are tied into ristras, decorative wreaths.

Chiles vary in color, shape, size and degree of heat. The substance found in chile peppers that causes mouths to burn and eyes to water is capsaicin. Look for skins that are tight and glossy. Pick chiles that are firm and free of blemishes or soft spots. Wear rubber gloves or cover your hands with a plastic bag. Wash your hands thoroughly after handling chiles, and be careful not to rub your eyes or touch your face until you have.
To properly store:  store in the refrigerator in a paper bag for up to two weeks.

Remove all the seeds and veins to reduce the chile's heat.

Here are some interesting Anaheim Chile links:

http://www.chron.com/content/chronicle/food/98/03/04/fave.html

http://www.ichef.com/ichef-recipes/Vegetables/20115.html

http://aggie-horticulture.tamu.edu/plantanswers/recipes/herbs/chowder.html

http://www.missionfoodsfsc.com/recipes/texmextortillasoup.html