Ingredients:

  • 5 lbs Anaheim peppers
  • 2 tbsp neutral oil
  • 1 cup apple cider vinegar (5% acidity)
  • 1 cup water
  • 1 tbsp pickling salt

Instructions:

  1. Preheat oven to 450°F (232°C) or set broiler to high.
  2. Toss Anaheim peppers in neutral oil to prevent sticking and arrange them in a single layer on a heavy-duty baking sheet.
  3. Roast for 20 minutes, turning once, until the skins are blistered and mahogany-colored.
  4. Immediately transfer hot peppers to a large glass bowl and cover tightly with a lid; let them 'sweat' for 10–15 minutes.
  5. Using gloves, gently slip off the charred skins, remove stems and seeds, and coarsely chop the peppers into diced green chiles.
  6. Combine apple cider vinegar, water, and pickling salt in a pot and bring to a simmer.
  7. Pack chopped peppers tightly into sterilized pint jars, leaving 1/2 inch (1.25cm) headspace.
  8. Pour hot brine over the peppers, maintaining the 1/2 inch headspace.
  9. Wipe rims clean, apply lids, tighten rings, and process in a water bath canner for 15 minutes.