I'm probably going to grow anchos this year. I usually grow pepperoncinis, which are wonderful to can, freeze, or pickle, and the plants are amazingly productive. I love to grill anchos, though, and serve them as a salad with a vinaigrette. They're good for you, too. They're also great in chili. You can stuff them like any green pepper, but they're more delicate than bells. Still, chilis rellenos are the best. Ummmm. And salsa, of course, if you like it milder than with jalapenos.