Some people consider it more proper to call them New Nexico chiles instead of Anaheim. The chile was originally New Mexico chile and someone grew it in Anaheim a long time ago and it went back to New Mexico. The people in California tend to call it Anaheim. But it is really a New Mexico Chile.

Now the New Mexico chile can have heat levels from super mild to scorching hot. The Anaheim can go from super mild to fairly hot.

I look at them as sort of all the same chile and I get to pick my heat level. The big advantage of calling them New Mexico is that one can then properly pick a heat level. When using the name Anaheim you dont know the heat level.

Here are some names used on different cultivars of New Mexico chiles.

The canned chiles can be different heat level. Pick your heat level.

If you want to remove the skin then they are usually roasted to remove the skins. The chile should be pickled to preserve it. You can use any safe pickling recipe. I always use all vinegar and no water. It is much safer that way. Stay away from any oil added. botulism grows in oil. Just cut open the peppers so vinegar gets into the inside, then fill the jar with peppers and then fill up with vinegar and you are pretty much all set. keep the peppers under the vinegar. do not let the pepper stick up above the vinegar level.

You can also leave the skins on. It is easier that way. I leave the skins on. Lazy I guess.

You can make chile rellenos from New Mexican chiles or from Poblano types or any chile you want. people stuff Jalapeno but call them poppers instead of rellenos. Chille Relleno means stuffed chile.

Try to do things the way you like them.

Here is a link that might be useful: some new mexico chile descriptions

Thanks dangould! That's exactly what I was looking for.
Rick