Green chilis

sounds to me like the canned green chiles, which are usually anaheim
chiles,

biig said:

When a recipe calls for "green chilis", what type would that be? I
have never used anything like that....thanks.....Sharon

It depends on the recipe. If it's Thai food different chiles than if
it's New Mexican food.

Arri London said:

biig said:

When a recipe calls for "green chilis", what type would that be? I
have never used anything like that....thanks.....Sharon

It depends on the recipe. If it's Thai food different chiles than if
it's New Mexican food.

It's a recipe for chicken enchiladas.....Sharon

"biig" <[email hidden]> wrote in message news:[email hidden]...

Quoted message said:

When a recipe calls for "green chilis", what type would that be? I
have never used anything like that....thanks.....Sharon

There are several kinds of green chilis that are commonly used. You see just
plain "green chilis" in the market sometimes. Then there are jalapenos and
serrano. All are hot but just how hot depends on the individual chili, how
it was gronw, etc. If you are just getting started cooking with chilis any
of the three will do. As you gain experience you will develop a preference
for certain kinds in certain dishes.

--
Peter Aitken

Remove the [censored] from my email address before using.

"biig" <[email hidden]> wrote in message news:[email hidden]...

Quoted message said:

When a recipe calls for "green chilis", what type would that be? I
have never used anything like that....thanks.....Sharon

it really depends on the recipe however 90% of the time they mean Canned
green Chilies. If your market has a Mexican food section look there my
usual brand is Ortega.

http://www.ortega.com/products/chiles.asp

Dimitri

"biig" <[email hidden]> wrote in message news:[email hidden]...

Quoted message said:

Dimitri said:

"biig" <[email hidden]> wrote in message news:[email hidden]...

Quoted message said:

When a recipe calls for "green chilis", what type would that be? I
have never used anything like that....thanks.....Sharon

it really depends on the recipe however 90% of the time they mean Canned
green Chilies. If your market has a Mexican food section look there my
usual brand is Ortega.

http://www.ortega.com/products/chiles.asp

Dimitri

Is there anything from the produce section that would do instead of
buying a jar of chilis?

Jalapeno, anaheim, or serrano are all widely available. Anaheim are usually
the mildest. This website has a lot of info on chilies:
http://www.g6csy.net/chile/index.html.

Scott.

biig said:

Is there anything from the produce section that would do instead of
buying a jar of chilis?

Anaheim chiles. I think sometimes also called Ortega chiles, but I
wouldn't count on that. Medium green color, 6" to 8" long, flattish.
Very little heat, okay flavor, just like the canned ones. -aem

biig said:

Is there anything from the produce section that would do instead of
buying a jar of chilis?

Most stores will carry a good selection of chiles in produce. Look
for green peppers under the names, bird/thai, serrano, jalapeno,
fresno, pablano, and anaheim (hottest -> least hot). Fresnos look a
lot like jalapenos, but have a pointy end rather than the jalapeno's
round end. Fresnos are often harvested when red, but are not dried.
Anaheims are often used for stuffing, but can be used just as an
ingredient if you're looking for a really mild chile.

http://www.foodsubs.com/Chilefre.html

nb

I heard that their good for nasel decongestion. Is this true?

notbob said:

biig said:

Is there anything from the produce section that would do instead of
buying a jar of chilis?

Most stores will carry a good selection of chiles in produce. Look
for green peppers under the names, bird/thai, serrano, jalapeno,
fresno, pablano, and anaheim (hottest -> least hot). Fresnos look a
lot like jalapenos, but have a pointy end rather than the jalapeno's
round end. Fresnos are often harvested when red, but are not dried.
Anaheims are often used for stuffing, but can be used just as an
ingredient if you're looking for a really mild chile.

http://www.foodsubs.com/Chilefre.html

nb

All sound advice. Here is another possibility, with fresh peppers from
the produce or farm stand.

I have found Serranos to be fairly consistently hot, so I often use
them in preference to jalapenos, which in recent years have been
unpredictable here.

When in doubt, I will split the pepper lengthwise and scrape the seeds
out. Then put it in without chopping it. Taste after whatever you are
making has been cooking for a while, and if the heat is coming in, but
still shy of what you want, take the peppers out. It will continue to
get hotter for a while.

If you insist on some exact preconceived heat, you can raise it with a
little hot sauce if you are close. Of course if you have left it in
too long it will be hard to undo without changing the size of the
whole recipe.

Or, you can just let it be an adventure and see how it comes out.
Don't get hung up over fine points in that case. Have fun.

Rodney Myrvaagnes NYC J36 Gjo/a

"Curse thee, thou quadrant. No longer will I guide my earthly way by thee." Capt. Ahab

"biig" <[email hidden]> wrote in message news:[email hidden]...

Quoted message said:

Arri London said:

biig said:

When a recipe calls for "green chilis", what type would that be? I
have never used anything like that....thanks.....Sharon

It depends on the recipe. If it's Thai food different chiles than if
it's New Mexican food.

It's a recipe for chicken enchiladas.....Sharon

Jalapeno perhaps?

Shaun aRe

"Peter Aitken" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"biig" <[email hidden]> wrote in message news:[email hidden]...

Quoted message said:

When a recipe calls for "green chilis", what type would that be? I
have never used anything like that....thanks.....Sharon

There are several kinds of green chilis that are commonly used. You see

just

Quoted message said:

plain "green chilis" in the market sometimes. Then there are jalapenos and
serrano. All are hot but just how hot depends on the individual chili, how
it was gronw, etc. If you are just getting started cooking with chilis any
of the three will do. As you gain experience you will develop a preference
for certain kinds in certain dishes.

Like me - my preference, for all dishes, is a kind I call 'lots' ',;~}~

Shaun aRe

"unity1" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I heard that their good for nasel decongestion. Is this true?

Chew on a whole fresh habanero when you have a blocked nose - it will clear
it alright, as well as your tear ducts, pores, and later, digestive trract
',;~}~

Shaun aRe

I'm looking for flavour rather than heat....Sharon

Shaun aRe said:

"unity1" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I heard that their good for nasel decongestion. Is this true?

Chew on a whole fresh habanero when you have a blocked nose - it will clear
it alright, as well as your tear ducts, pores, and later, digestive trract
',;~}~

Shaun aRe

biig said:

I'm looking for flavour rather than heat....Sharon

Use Anaheims (light to medium green, 6" to 8" long, pointed end,
1' to 1 1/2" wide, most often flat but can be round; or poblanos
(dark green, heart shaped, 4" to 5" long, 2" to 3" wide, often
mistakenly labeled pasilla). IMO, poblanos are the mildest
and most flavorful of the two.

"biig" <[email hidden]> wrote in message news:[email hidden]...

Quoted message said:

Quoted message said:

"unity1" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I heard that their good for nasel decongestion. Is this true?

Chew on a whole fresh habanero when you have a blocked nose - it will

clear

Quoted message said:

Quoted message said:

it alright, as well as your tear ducts, pores, and later, digestive

trract

Quoted message said:

Quoted message said:

',;~}~

Shaun aRe

Quoted message said:

I'm looking for flavour rather than heat....Sharon

Shaun aRe wrote:

My reply was to the message directly above mine in the thread, the message I
quoted in my reply Sharon - I'm fully aware of what you were after, hence my
direct reply to your message earlier! Coffee not kicked in yet?

',;~}~

Cheers!

Shaun aRe
--
May all your wishes be both wise and fulfilled.

I'll second the poblanos. They are good, and very mild. I use them for
guests when I'm not sure if they can take the heat. Also note that if
you remove the ribs and seeds from any pepper, you will greatly reduce
the heat. Wear gloves when handling if you don't like the heat.

Also note that a jar of pickled jalepenos will be significantly milder
than fresh ones.

Dean G.

"biig" <[email hidden]> wrote in message news:[email hidden]...

Quoted message said:

I'm looking for flavour rather than heat....Sharon

What you want are the canned green chilis. The big advantage to the canned
chilis is they're already roasted and peeled. If you live close to the
southwest you can get that kind of chili fresh roasted at roadside stands
and flea markets.

Kathy

Quoted message said:

Also note that a jar of pickled jalepenos will be significantly

milder

Quoted message said:

than fresh ones.

Maybe jalapenos you grow yourself, but the ones I get in the grocery
store these days are pathetic, almost without a trace of heat. To spicy
jalapenos, I get the canned ones from the Mexican grocery. Those have
some zing.

Brian