The best way to store fresh basil is to treat it like a flower. Trim the stems and place the bunch in a glass of water, just like you would with fresh-cut roses. Leave it at room temperature on your counter, not in the fridge. Basil doesn’t like the cold and will turn black if it gets too chilly.
If you want it to last even longer, loosely cover the leaves with a plastic bag. This keeps the leaves from drying out. Change the water every couple of days to keep things fresh.
You can also freeze basil if you have too much. Chop it up, mix it with a little olive oil, and freeze it in an ice cube tray. Pop out a cube whenever you need a flavor boost in pasta or soup.
Don’t just toss basil in the fridge and hope for the best. A little care keeps it green and full of flavor for days. Give it some water and a little air, and it’ll stay fresh much longer.
Home Canned Green Chili Peppers
When you open a can of green chilies, you’re usually getting Anaheim peppers. These are the most common kind used in canned green chilies because they’re mild and easy to grow. They have just a little bit of heat and a fresh, slightly sweet flavor that works well in lots of recipes. Some cans might also have Hatch chilies. Hatch peppers come from New Mexico and are actually a type of Anaheim, but they grow in special soil that gives them a stronger flavor. Some people say Hatch chilies are smoky and a little richer than regular Anaheim peppers.
In a few brands, you might also find other peppers like Poblano or Pasilla, but that’s not very common in standard grocery store cans. Those kinds of chilies are usually used in more homemade or specialty recipes. Most of the time, if your can just says “green chilies,” it’s probably Anaheim. If the label says “Hatch,” then it likely comes from New Mexico and might be a little spicier.
Even though it can be hard to tell exactly what kind of pepper is inside, you can usually figure it out based on how spicy the chilies are. The mild ones are almost always Anaheim. The spicier ones might be mixed with other types. So if you’re trying to choose the right can for your dish, just keep in mind: Anaheim is the go-to, Hatch adds more flavor, and anything else is pretty rare.
Flavor and Heat Profiles of These Peppers
The peppers in canned green chilies don’t all taste the same. Anaheim peppers are the most common, and they have a mild flavor that’s kind of sweet and grassy. They’re not very spicy, which is why people like using them in all sorts of dishes without worrying about burning their mouth. They’re gentle and easy to enjoy, even for kids.
Hatch chilies, which are a kind of Anaheim, can have a bolder taste. Some Hatch peppers are mild, but others can surprise you with a little kick. Their flavor depends on where they’re grown and when they’re picked. People say Hatch chilies have a smoky, roasted flavor, especially if they’re fire-roasted before being canned. That makes them great for recipes where you want more flavor without adding too much heat.
Then there are peppers like Poblano or Pasilla, which you might find in some fancy or homemade blends. Poblanos are dark green and have a deep, rich taste. They’re also pretty mild but have more earthiness compared to Anaheim peppers. Pasilla peppers are darker and often used dried, so they don’t show up in most regular canned green chili products.
When it comes to spiciness, most canned green chilies are pretty low on the heat scale. Anaheim peppers have around 500 to 2,500 Scoville Heat Units, which is way less than a jalapeño. That means they add flavor without fire. But if your can says “hot,” it might have spicier peppers mixed in, so it’s good to taste a little before dumping the whole thing in your dish.
How to Read Labels on Canned Green Chilies
Reading the label on a can of green chilies can help you figure out what kind of pepper is inside, but it’s not always super clear. Most cans don’t actually say the exact type of pepper. Instead, they just say things like “mild green chilies” or “hot chopped green chilies.” That’s not very helpful if you want to know the exact kind, but there are some tricks.
If the label says “Hatch,” that’s a good clue. Hatch chilies come from a specific place in New Mexico and have a special taste. These cans usually cost a little more and might say something like “fire-roasted Hatch green chilies.” That’s a sign you’re getting something with more flavor.
Some cans might say “organic” or list the variety in small print, like “Anaheim peppers.” These are more likely to be from fancy or health food brands. But most of the time, it just says “green chili peppers” in the ingredients list.
You should also look for the word “mild,” “medium,” or “hot” on the label. That tells you how spicy the peppers will be. If it says “mild,” it’s probably Anaheim. If it says “hot,” there might be some jalapeños or other spicier peppers mixed in.
So while you might not get the exact name of the pepper every time, checking the label for heat level and brand names can give you a pretty good idea of what’s inside.
Are There Hot Versions of Canned Green Chilies?
Yes, there are hot versions of canned green chilies! Not all of them are mild. If you like your food with a little more heat, you can definitely find spicier options at the store. When a can says “hot” on the label, it usually means it has a mix of spicier peppers added in. These can include jalapeños, serranos, or other hotter chilies.
Some brands, like Old El Paso or Ortega, make both mild and hot varieties. The hot ones might still have Anaheim or Hatch peppers as the base, but they’ll mix in a small amount of hotter chilies to give it that extra kick. It’s not super fiery, but you’ll definitely notice the difference compared to the mild kind.
Sometimes the only way to tell is by trying it. Labels aren’t always specific about which peppers they used, especially when they just say “chili pepper” or “spices” in the ingredient list. So if you’re sensitive to spice, start with mild. If you like heat, go for “hot,” and maybe taste a little before adding it all to your recipe.
And if you want even more spice, you can always chop up a fresh jalapeño or add a splash of hot sauce. That way, you can control the heat exactly how you like it.
Cooking Tips for Using Canned Green Chilies
Canned green chilies are super easy to use in the kitchen, and they add flavor without a lot of work. If you’re using the mild kind, you can stir them into just about anything. They’re great in scrambled eggs, tacos, casseroles, soups, and even quesadillas. You don’t need to cook them long, either. Since they’re already roasted and chopped, you can just toss them in near the end of cooking.
If you’re using the hot version, be a little more careful. Try adding a small amount first, taste your food, and then add more if you want it spicier. It’s easier to add more later than to fix a dish that’s too hot.
Another tip is to drain the chilies before adding them to recipes like dips or baked dishes. That extra liquid can make your food watery, especially in things like enchiladas or stuffed peppers. If you want more flavor, don’t throw away the liquid—just save it and mix it into soups or sauces.
You can also mix canned green chilies with fresh ones for more texture and taste. For example, mix mild canned chilies with fresh jalapeño slices to balance heat and flavor. Some people even blend them into salsa or mix them with sour cream to make a quick dip.
Substitutes If You’re Out of Canned Green Chilies
If you run out of canned green chilies, don’t worry—there are a few easy swaps you can use. One of the best options is fresh Anaheim or Hatch peppers. If you roast them in the oven or on a gas stove until the skin gets black and bubbly, then peel off the skin, they’ll taste very close to the canned version. Just chop them up and they’re ready to go.
Another good choice is Poblano peppers. They’re a little bigger and darker, but still mild and flavorful. Roast and peel them the same way, then chop them up for your dish. They’re perfect in chili, soups, or anything where you’d normally use canned green chilies.
If you want something spicy, you can use chopped jalapeños or serrano peppers instead. Just remember they’re a lot hotter, so use a smaller amount. You can also mix them with roasted bell peppers to tone down the heat but keep the flavor.
In a pinch, frozen green chilies or green chili pastes can work too. They might taste slightly different, but they’ll still add a nice flavor to your food. If you have a jar of salsa verde, a spoonful of that can also add a similar tangy chili taste.
Conclusion
So, what kind of peppers are in canned green chilies? Most of the time, it’s Anaheim peppers, but sometimes you’ll get Hatch chilies, which are a bit richer in flavor. If the can says “hot,” there might be jalapeños or other spicy peppers mixed in too. Labels don’t always give you all the details, but checking for words like “mild,” “hot,” or “Hatch” can help you figure it out.
These chilies are great in all kinds of recipes. They’re mild enough for kids, but still tasty enough for chili lovers. If you ever run out, you can roast fresh peppers or use something like poblanos or even a bit of salsa verde to get that same green chili flavor.
Next time you’re shopping, take a second look at the label. You might be surprised by what you find. And once you know what kind of pepper you’re working with, you can make your meals taste even better. Give it a try and see how a simple can of green chilies can boost your cooking!