1/lbs fresh Anaheim chiles
1 tbsp vegetable oil
1. Rub washed chiles with vegetable oil. Pierce both sides with sharp knife. Place the pointed ends of the peppers toward the center of a 10-inch microwave-proof pie plate.
2. Cover with a paper towel and cook on HIGH in the microwave for 4 minutes. Turn chiles and cover again. Rotate dish 1/2 turn and cook on HIGH 4 to 6 minutes more, or until chiles are tender and slightly wrinkled, and the skin begins to separate from the pepper or blister around the stem.
3. Roll up the chiles in a cloth towel to seal in moisture and let stand for 10 minutes. Cut chiles in half, remove stem and seeds. With sharp knife, under cold running water, remove skins.