Got some New Mexico Long Greens from Nancy at the market. Anaheims I will not call them (though Nancy says it's at least a tribute to the farms that used to be there). Roasted them like I usually do with poblanos. But they just aren't as malleable and the slivers of cheese that most recipes call for don't help the packages adhere the way the grated cheese mixture that I use in stuffed poblanos. So they rather fell open, if not apart. Good though, if not as zippy as I'd hoped. So maybe they were Anaheims after all.
The tomatillo salsa, however, was excellent. Just the soapy little green guys, stripped and washed, then ground in the RobotCoupe with garlic, coriander, salt, and lime juice. We tried a cooked tomatillo salsa a number of years ago but it was bland--cooking removed most of the acid bite from the tomatillos.
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