“If you were blindfolded you think you’d tell the difference between roasted Anaheims and roasted Fresh Hatch peppers? I’d be very surprised as I am guessing they’d probably taste exactly the same.”
New Mexico green chiles taste nothing like Anaheims. There are several genetically distinct varietals that are cultivated and sold as “Hatch” chiles: Big Jim, Sania, Joe E. Parker, etc., all of which have been developed by New Mexico State University in Las Cruces. These are genetically different from Anaheims, which were exported to southern california way back in the early 1900s. The new mexico chiles are generally hotter and have a distinct grassy and smokey flavor, that is enhanced by roasting them.
Anaheims are cultivated to be as bland as they can be, to cater to the average mega-mart shopper. They taste little different than green bell peppers. When is the last time that you had an anaheim from your mega-mart that made your forehead sweat and your eyes water?
When I grew them myself. Slam a few nails in the stem and the heat is intensified almost double. Still not hot enough for me as that was 5-7 years ago. Also not a very prolific plant I prefer higher yield peppers.