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Canned green chile peppers: like or dislike?


Welcome to Like or Dislike, where you get to share how you really feel about ingredients from the pantry, ingredients I'm thinking about adding to my pantry, other seasonal foods, and favorite cooking gear. The things you like are sure to find their way to the recipes here on The Perfect Pantry, so do tell.

Oh, how I wish I lived in the southwestern part of the country, where canned Hatch chile peppers are the norm. Here in the Northeast, I always find four-ounce cans of roasted green chiles from Ortega (or other similar brands) at the supermarket, and I keep a few cans in my pantry at all times. These roasted chiles are great for adding kick to my southwestern cooking, and because they're mild (see the scale on the side of the can?), I even add them to scrambled eggs. When you're shopping, read the label carefully; pickled jalapeños, which have a completely different taste and are a great topping for nachos, come in nearly identical cans to the roasted green chiles. Once you've tried the roasted chiles, you'll find yourself dumping that entire can into soups and stews, and all of your favorite Tex-Mex dishes.

Canned green chiles: like or dislike?

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OMG! I can't cook without these! :) I buy at least six cans a month. I'd like to try Hatch chilies also, but I just can't afford them. I cook lots of Mexican dishes. :)

I used to use them, before I started growing Anaheim peppers. Now I roast, peel, dice and freeze Anaheims in 1/3 cup measures and use them instead.

If canned is all you can get, they'll do, but fresh chiles are sooo much better. For those of you who don't live in the SW, canned Hatch chiles are better than Ortega, et al, (spicier, too), but check your freezer section for Bueno brand, which are even better. You can always have https://www.hatch-green-chile.com/ ship you the real deal, but you'll pay a premium for them.
Having typed all that, I do love green chiles, and use them liberally.

The canned chiles are entry level - at least for me they were. My family didn't eat hot (spicy) foods, so these were the perfect way to train my taste buds, especially on the SW/Tex-Mex/Mexican foods that were appealing to me more and more.
Since a trip to Santa Fe a year ago, when I brought back freshly roasted chiles in my hand luggage, I have indulged in a shipment of fresh hot green chiles twice. We roast them under the broiler, cool and freeze. When we use them, just a little bit of defrosting lets us slip off the skins easily... and whatever I make tastes fantastic!
I still have the canned chiles in the pantry, milder and ready for any 'emergency.'

These are ideal for someone who isn't fond of spicy-hot. I use them in chili, meatloaf and some soups.

They are OK and I use them when a recipe calls for them. My natural inclination would be use fresh green chiles

love the canned green chiles! but.....would love to live where i had ez access to fresh ones any time i wanted them LOL. i put them in my cornbread, soups, eggs, casseroles, anything i can think of.....they're perfect for when i want to add a bit of spice to a dish, but don't want a face melting heat LOL

I buy them all the time. Sometimes I can get the Hatch chiles in the store here and I also buy the canned whole green chiles a lot. They are always in my pantry!

A staple in our pantry.

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