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Combining sweet pepper flavor with a little bit of heat, these chiles are great for all sorts of recipes.
Learn: Named for the California city where they first became popular in the early 1900s, Anaheim chiles are one of the most commonly available peppers in the United States. Anaheims are large, 6- to 10-inch-long cone-shaped pods that come in green and red varieties (red ones are also called chile colorado). Red Anaheim chiles are often dried for later use by stringing the pods together―the result is called a ristra, which is commonly used as decoration in the Southwest.
Buy: Anaheims are available fresh, canned, and dried year-round, but their peak season is late summer. Look for peppers with medium to dark green or greenish-red color and no soft spots, bruises, or shriveled skin. Stems should be attached and undamaged.
Eating healthy should still be delicious.
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Store: Keep fresh chiles in a plastic bag in the vegetable drawer of your refrigerator for up to a week. Dried or canned chiles will last a year.
Use: Anaheim chiles have a sweet, bell pepper–like flavor with a bit of mild heat. They are often stuffed with vegetables, cheese, and spices to make chiles rellenos. Dice them for use in salsas―they’ll yield a milder flavor than jalapeños or serranos. Or add them to stir-fries for a little extra heat.
Substitute For Green Chiles – Here Are The Best Choices To Consider
Green chili is the secret ingredient to creating many fantastic spicy dishes, such as Chile Verde or enchilada. You love these dishes so much, so you want to customize them a little bit to create your unique flavor.
And the simplest way to bring the fresh air to these delicious dishes is to replace green chiles (or green chili peppers) with other spicy ingredients.
In this way, you can customize the heat level and flavor yet enhancing their yummy taste.
So, which is the right substitute for green chiles? Let’s scroll down the article below to discover some ubiquitous replacements.
Tips for Pressure Canning Chile Peppers
Use a Pressure Canner
Peppers are a low acid food and can only be canned safely using a pressure canner. Pressure canners processes at a high temperature necessary to eliminate the risk of food borne bacteria. This cannot be achieved with a water bath canner.
One of the first investments I made when I began gardening was this Presto 16-Quart Aluminum Pressure Canner. It has served me very well for preserving low acid foods such as carrots, beans, and other harvests. It works in my small kitchen, and I can lift a full canner load off the stove without help.
Select Healthy Peppers
Choose fresh, bright green, and firm chile peppers with no blemishes, soft spots, or bruises. Plan on about a pound of peppers per pint jar, or half a pound per half-pint jar.
Protect Skin from Hot Pepper Juice
Capsaicin, the active ingredient in hot peppers, can be irritating on the skin and cause burning pain and redness. Wear gloves when handling hot chile peppers and avoid contact with your skin and eyes.
If you should accidentally get hot pepper oils on your skin or in your eyes, try these tips to stop the burn.
Roast and Remove Skins
Anaheim, Hatch, Poblano, and New Mexico type chile peppers have a tough outer skin that should be removed before canning. The skin can taste bitter, add unwanted texture, and is difficult for some to digest. Thin-skinned peppers, such as jalapeño and Serrano can be canned without removing skin.
- 4 tablespoons olive oil
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 1 Anaheim chile pepper, chopped
- 2 red jalapeno pepper, chopped
- 4 garlic cloves, minced
- 2 ½ pounds lean ground beef
- ¼ cup Worcestershire sauce
- 1 pinch garlic powder, or to taste
- 2 beef bouillon cubes
- 1 (12 fluid ounce) can or bottle light beer (such as Coors®)
- 1 (28 ounce) can crushed San Marzano tomatoes
- 1 (14.5 ounce) can fire-roasted diced tomatoes
- 1 (12 ounce) can tomato paste
- ½ cup white wine
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoon brown sugar
- 1 tablespoon chipotle pepper sauce
- 2 ½ teaspoons dried basil
- 1 ½ teaspoons smoked paprika
- 1 teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon ground black pepper
- 2 (16 ounce) cans dark red kidney beans (such as Bush's®)
- 1 cup sour cream
- 3 tablespoons chopped fresh cilantro
- ½ teaspoon ground cumin
Heat oil in a large pot over medium heat cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.
The best substitutes for pepperoncini
Pepperoncini are medium-sized peppers that resemble bell peppers in shape and spiciness because even though they score higher SHU, they’re often not perceived as spicy peppers.
Pepperoncini originates in Greek and Italy, although they’re only common in the Campania region of Italy and not really as popular or used in the rest of the country. They’re also known as ‘friggitelli’ because the term pepperoncini can be applied to all spicy peppers.
They’re usually sold pickled and have different varieties that go from green to red in color. They’re usually picked when green and they turn red when they’re fully ripe, but you will most often find yellow and green pepperoncini in stores.
Pepperoncini peppers are also easy to grow at home if you’re so inclined. However, if you can’t find them in stores and you can’t grow your own pepperoncini, try one of the following pepperoncini alternatives.
1. Banana pepper
Fresh banana peppers are often considered the best pepperoncini substitute because they are very similar in terms of flavor and they also look alike, in fact, are often confused if seen side by side. If you swapped them in a recipe no one would notice the difference.
Banana peppers are named after their banana-shaped and bright yellow color. Like pepperoncini, they turn red when they’re fully ripe, but they also become sweeter the more they mature.
They have a mild taste and are even less spicy than pepperoncini, so they fit in salads and sandwiches pretty well. They’re usually sold in jars, so jarred banana peppers are perfect substitutes for jarred pepperoncini.
2. Poblano pepper
Poblanos are about four times spicier than pepperoncini, however, they’re still considered a medium-spicy pepper, so if you’re looking to give a new kick to your dish they’re the right peperoncino substitute for you.
These peppers have an earthy flavor and thick walls, while pepperoncini have a rather sweet flavor and thin-walls, so poblanos are probably not the first choice if you’re looking to replace pepperoncini with something as close as possible to them.
Nonetheless, poblanos are quite versatile and most of all, they’re easy to find in stores because they’re available everywhere. They’re especially good for Mexican dishes.
3. Cayenne pepper
Cayenne pepper is one of the most popular peppers and is usually found in dry form or ground powder form. It is mainly used as a hot spice to enhance sauces but fits a large variety of recipes from savory to meat dishes .
It’s closely related to bell peppers and jalapenos, and it has many health benefits, in fact, it was used as a medical remedy to treat circulatory issues.
While being a good pepperoncini replacement, these peppers have an intense flavor and are hotter than pepperoncini, especially the red variety, so you should remember to regulate the number of cayenne peppers in your recipe accordingly to your taste.
4. Anaheim pepper
Anaheim peppers are similar to jalapenos, in fact, they’re often used as a jalapeno substitute. However, they have a sweeter taste than jalapenos, which brings them closer to pepperoncini.
These peppers have thick walls, unlike pepperoncini, and have large cavities that work well with stuffing recipes. Their main advantage as a pepperoncini substitute is that they’re very easy to find in any store.
The least spicy anaheim pepper is usually as spicy as the spiciest pepperoncini pepper, so proceed with caution when adding this substitute to your recipe, although they remain quite mild peppers on the scale and definitely milder than jalapenos.
They’re a popular ingredient for salsas and can be used in place of bell peppers in any recipe. They’re versatile but particularly good in sauces, hamburgers, and omelets.
5. Cherry pepper
Cherry peppers are commonly found pickled and they make a great alternative to pickled pepperoncini, bring the same flavor and qualities to the dish.
They’re called cherry peppers because of their round shape and bright red color with a green stalk that resembles a cherry. They’re also known as pimiento peppers, “pimiento” simply being the Spanish word for “pepper”.
Their spiciness measures more or less the same as pepperoncini on the Scoville scale , although they’re sometimes perceived as spicier. They have a mild and sweet flavor like pepperoncini and are extremely popular for their appetizing appearance.
6. Jalapeno pepper
Jalapeno peppers are among the most popular peppers and you can easily find them in stores under different varieties: fresh, pickled, and dried among others.
Considered by many to be very spicy peppers, jalapenos are in fact only a mild-to-moderate pepper and they’re even milder than cayenne pepper. However, since it’s hard for truly spicy pepper to reach grocery store shelves, jalapenos are usually the hottest fresh peppers you can find in stores.
You can substitute pepperoncini with jalapenos in pretty much every recipe, as they’re very versatile, but since they’re much hotter than pepperoncini, remember to regulate the amount used, otherwise you risk overpowering your dish.
7. Hungarian wax pepper
Hungarian wax peppers look almost exactly like pepperoncini, so maybe it’s lucky that they’re not as easily found in stores because they’re much spicier, and confusing them could make a very unpleasant surprise.
However, they can actually make a good substitute for pepperoncini, if you regulate the amount used in your recipe based on their spiciness. The average Hungarian wax pepper is in fact as spicy as the spicier jalapeno, but it also has a strong sweet taste that closely resembles pepperoncini.
If you’re looking for a pepperoncini alternative because you wish to keep a similar overall taste, but you’re up for a new kick to an old recipe, the Hungarian wax pepper is the substitute for you.
8. Trinidad perfume chili pepper
The Trinidad Perfume chili pepper could be described as very strange-shaped and small bell pepper, and indeed its spiciness hits the lowest end of the Scoville scale like bell peppers.
It’s called ‘perfume chili pepper’ because when it’s cooked, it gives off an appetizing perfume-like scent. They’re not exactly a sweet pepper, in fact, its flavor is more citrus-like and kind of smoky.
Their flavor is delicious and very much popular, in fact, many people choose to grow their own Trinidad perfume chili peppers at home. Their growth can be a little slow, but definitely worth it.
Because of its fruity flavor and aroma, the Trinidad is a good substitute for pepperoncini in mild dishes.
9. New Mexico pepper
The New Mexico pepper is another great Mexican pepper that resembles Anaheim peppers and jalapenos. This pepper covers a wide portion of the Scoville scale, in fact, it can be as mild as 500 SHU or as spicy as 10,000 SHU.
They can be green or red, have a very interesting and rich flavor, which is why they’re sometimes referred to as Anaheim peppers. They’re great for stuffed recipes and can be a good alternative to pepperoncini if you’re looking to spice up your dish.
Remember to check their spiciness level and regulate the amount in the recipe accordingly.
10. Cubanelle chili pepper
Cubanelle peppers place themselves on the lowest end of the Scoville scale, in fact, the spiciest Cubanelle barely reaches 1,000 SHU and it’s hardly even considered a hot pepper.
They’re sweet peppers, much like bell peppers, and they’re usually picked when they’re yellow-green, but when fully ripe they turn bright red.
Cubanelle peppers are used in a large variety of recipes, but they’re especially good for stuffing, casseroles, salads, sauces, or as topping for pizza.
They’re also known as Italian frying peppers because you can get great results by frying them in a pan with a little olive oil.
Use cubanelle in all the recipes you would use pepperoncini, since they both have thin walls they require a similar cooking time.
11. Cascabel pepper
Cascabel pepper is another Mexican pepper that has much to offer. It’s more often found dried than fresh and sometimes it’s grounded into chili flakes.
Their name means “little bell” because they make a rattling sound when shaken, due to the seeds contained inside. They’re moderately spicy, and if you wish to make your dish or sauce spicier, you can open them and use the seeds and skin separately.
Their flavor can be described as nutty and smoky. This pepper is mainly used for its heat qualities in stews, soups, sauces, and salsas.
They’re not the closest substitute for pepperoncini, but they’re a flavorful alternative that is easy to use.
12. Rocotillo pepper
The rocotillo pepper resembles the Trinidad pepper in shape, but this pepper originally from Peru is usually a bright and shiny red, even though it can also be orange or brown.
There is some confusion about the rocotillo pepper because the name rocotillo can be applied to different peppers in different places around the world.
The most common variety of rocotillo grows in Cuba and Puerto Rico and is also popular in its dry form.
They’re moderately spicy (1500-2500 SHU) and have a fruity flavor which is much appreciated in salsas, sauces, soups, and stews as an alternative to pepperoncini, though they can be a great addition to vegetable side dishes as well.
13. Red pepper flakes
Red pepper flakes are everywhere and can be used nearly in every recipe. They are used to enhance the flavor and spiciness of sauces, side dishes, and even pasta.
They’re made from a mix of peppers from the capsicum annum family, which is the family of peppers such as Anaheim, jalapenos, and bell peppers. The most used pepper to make pepper flakes is usually the cayenne pepper.
You can use any type of red pepper flakes as a substitute for pepperoncini flakes. They can be used interchangeably in recipes, however depending on the peppers the flakes are made of, they might be spicier, so check the ingredients beforehand.
Store habanero in a cool, dry place. A paper bag in the refrigerator is a good choice and the pepper will keep for about one week. It's common practice to dry habanero grown in the garden. It can be rehydrated somewhat by soaking it in water for an hour before use. Dried pepper can also be ground into a powder. Fresh habanero can also be pickled, preserved in olive oil, or frozen.
Making Our Italian Sausage Stuffed Peppers Recipe &ndash The Steps
ONE: Chop up some onion, peppers and garlic. I used a jalapeno pepper and serrano pepper this time, though you can vary up the choice of chili peppers to include here based on your tastes and heat preference. More on that below. I have made this with MANY different peppers.
TWO: Cook them down in a pan with olive oil about 5 minutes, then add the Italian sausage down, breaking it up with a spoon, another 5 minutes or so, until it is cooked through.
THREE: Add in the tomato sauce, basil and seasonings and stir it up to get it all incorporated. Reduce the heat and let it simmer about 10 minutes to let the flavors develop.
FOUR: Remove the mixture from the heat and stir in the Parmesan cheese. I used a cup here, though you can easily add in a bit more if you&rsquod like.
FIVE: Slice the bell pepper in half lengthwise and scoop out the insides.
SIX: Blanch the pepper halves in boiling water for 2-3 minutes to soften them up a bit. You CAN skip this step if you&rsquod like, but I find that blanching the thicker-walled bell peppers makes for a softer finished stuffed pepper.
SEVEN: Set the peppers into a baking dish and stuff them with your Italian sausage mixture.
EIGHT: Pour a bit of water into the pan to about 1 inch in height and bake the peppers for 30 minutes, or until the peppers are softened up and cooked through to your liking.
NINE: Remove from heat. Sprinkle them with chopped parsley and spicy chili flakes and serve them up!
- ¾ teaspoon ground coriander
- ¾ teaspoon ground cumin
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 (1-pound) pork tenderloin, trimmed
- 1 tablespoon olive oil
- Cooking spray
- 1 ½ tablespoons chopped fresh cilantro
- 1 ½ tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 tablespoon water
- ½ teaspoon kosher salt
- ½ teaspoon sugar
- ½ teaspoon ground black pepper
- 1 garlic clove, minced
- ½ fresh pineapple, peeled, cored, and cut into (1/2-inch-thick) rings
- 1 red bell pepper, seeded and halved
- 2 Anaheim chiles
- 12 Boston lettuce leaves
- ¾ cup cubed avocado
Preheat grill to medium-high heat.
To prepare pork, combine first 4 ingredients. Brush pork with 1 tablespoon oil rub spice mixture over pork.
Place pork on grill rack coated with cooking spray, and grill for 20 minutes or until thermometer registers 155° (slightly pink), turning pork occasionally. Transfer to a cutting board, and let rest for 10 minutes. Cut pork crosswise into thin slices.
To prepare vinaigrette, combine cilantro and next 7 ingredients (through garlic) in a bowl, stirring well with a whisk.
To prepare salad, place pineapple, bell pepper, skin side down, and chiles on a lightly sprayed grill rack grill for 5 minutes. Turn pineapple and chiles grill for 5 minutes. Place bell pepper and chiles in a zip-top plastic bag seal. Let stand for 10 minutes. Remove pepper and chiles from bag. Seed chiles. Peel pepper and chiles, and finely chop. Chop pineapple. Place pepper, chiles, and pineapple in a bowl. Drizzle with vinaigrette toss. Arrange 2 lettuce leaves on each of 6 plates. Divide pork evenly among salads. Spoon 1/2 cup pineapple mixture over each serving, and sprinkle each serving with 2 tablespoons avocado. Serve immediately.
Wine note: Ponzi Pinot Gris 2008 ($17) from Oregon has flavors of pear, guava, and pineapple that complement Pork, Pineapple, and Anaheim Chile Salad with Avocado. American pinot gris is usually richer than Italian pinot grigio, making it well-matched for this savory-sweet salad. -Jeffery Lindenmuth
How to Make Green Chile Sauce from Powder
Green chile sauce is at the core of New Mexican meals
- 2 teaspoons bacon drippings, butter or oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 1/2 teaspoon - 1 tablespoon flour
- 2 tablespoon green chile powder
- 1/2 teaspoon ground toasted cumin seed OR 1/2 teaspoon ground cumin
- 2 cups chicken stock
- 1 teaspoon fresh Mexican oregano OR 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
Stuffed Poblano Chiles with Sausage & Corn
For stuffing, in a small saucepan combine the water, farro, chipotle pepper, and the 1 teaspoon cayenne pepper
- 1 1/2 cups water
- 1/2 cup farro, rinsed
- 1 dried chipotle chile pepper*
- 1 teaspoon cayenne pepper
- 8 ounces sweet or hot Italian sausage (remove casings, if present)
- 1/2 cup finely chopped sweet onion
- 1/2 cup sliced celery
- 1/3 cup finely chopped green sweet pepper
- 1 fresh serrano chile pepper, sliced*
- 2 cloves garlic, minced
- 1/4 cup bottled diced pimiento or roasted red sweet pepper
- 3/4 cup steamed red kidney beans or canned red kidney beans, rinsed and drained
- 1 teaspoon dried oregano, crushed
- 1 teaspoon chili powder
- 1/8 teaspoon cayenne pepper
- 1 cup fresh sweet corn cut from cob
- Sea salt
- 8 fresh poblano or pasilla chile peppers, roasted, seeded, and peeled (see Tip)
- Salsa (optional)
Chile Con Queso
This recipe makes a LOT of queso, so I often let it cool slightly, split it up into two or three Ziplocs, and store
- *32 ounces Velveeta Cheese
- *1 can 10 ounces can milk
- *1 pound Pork Sausage or hamburger (optional - can be made with or without)
- *7 ounces Chopped Green Chilies or more to taste (or approximately 5 chiles)
- *1 whole Yellow Onion (or less to taste)
- *Can of stewed tomatoes (Mexican is best)
Sweet and Spicy Chile Pepper Jelly
Pulse bell peppers and chiles in a food processor until very finely chopped (be careful not to purée)
- 4 red bell peppers, coarsely chopped
- 2 red chiles (such as Fresno), coarsely chopped
- 3 cups sugar
- 1 1/2 cups apple cider vinegar
Bring the family together with a delicious Mexican cuisine spread around the table
- 4 Pasilla, poblano or anaheim chilies
- 1 pound queso fresco cheese or Mexican 4 cheese blend
- 3 eggs
- 1 tablespoon flour
- 1 cup oil
- FOR THE SAUCE
- 4 roma tomatoes
- 1 cup water
- 1/2 tablespoon minced garlic
- 1 tablespoon chicken broth powder
- 1/4 cup oil
- 1 teaspoon flour
- 1 tablespoon chopped oregano leaves
Mexican Cornbread Casserole
Mexican Cornbread Casserole is the epitome of comfort food
- 2 boxes Jiffy cornbread mix
- 1 can cream style corn
- 2 chopped jalapenos
- 6 ounces Mexican cheese or more
- 1 1/2 pounds hamburger
- 1 small onion chopped
- 1 can Rotel tomatoes
- 1 clove garlic
Spicy Jalapeño Philly Cheese Steak Sliders
Spicy, cream cheesy beef, topped with sautéed onions and jalapeño peppers, topped with a slice of provolone chees.
- 1 (1.5-pound) beef chuck roast, shaved into thin slices (most grocery store butchers will do this for you)
- 2 green bell pepper, sliced into thin strips
- 1 large onion, sliced into thin rings
- 2 cloves garlic, minced
- 12-ounces Kraft Philadelphia Spicy Jalapeño Cream Cheese
- 1 teaspoon Worcestershire sauce
- 8 slices provolone cheese
- 8 pretzel rolls or other roll of choice for slider buns
- salt and pepper to taste
- 2 to 3 tablespoons butter
Spicy Sangre Blood Orange Margarita
Blood orange juice and muddled jalapeños make this margarita spicy and with a dark color, with the same flavors of.
- 2 slices jalapeño or serrano chile
- 2 ounces silver tequila
- 4 ounces blood orange juice
- 1 ounce Cointreau or Triple Sec
- juice of half a lime
Jalapeño, Crab, & Corn Dip
Jalapeños take the mildness of corn and crab up a notch and add heat and color to a dip so chunky, its almost a me.
- 2 tablespoons butter
- 1 cup frozen whole kernel corn
- 1/2 cup red sweet pepper, chopped (1 small)
- 1 clove garlic, minced
- 1/2 cup sour cream
- 1/2 cup mayonnaise or salad dressing
- 1/2 cup sliced pickled jaalapeño peppers, drained and chopped
- 1 teaspoon Worcestershire sauce
- 1 teaspoon bottled hot pepper sauce (optional)
- 2 (6-ounce) cans crabmeat, drained, flaked, and cartilage removed
- 1 cup Monterey Jack cheese, shredded (4-ounces)
- 2 tablespoons Parmesan cheese, grated
- Blue corn chips
Chipotle Meatball Appetizers
Chipotle meatball appetizers have a little heat and are good to eat! Nested in bite-sized pastry cups and topped wi.
- 1 (8-ounce) can Pillsbury® refrigerated crescent dinner rolls
- 1 tablespoon vegetable oil
- 1/2 cup onion, finely chopped
- 1 chipotle chile in adobo sauce, finely chopped, plus 3 tablespoons adobo sauce
- 12 frozen Italian-style meatballs (1/2-ounce each), thawed and halved
- 4 (1-ounce) pieces mozzarella string cheese
- 1 medium avocado, pitted, peeled, cut into 24 small slices
Spicy Canned Banana Peppers
I took two recipes & combined them to make these Spicy Canned Banana Pepper
- 4 C banana pepper, about 10-12 peppers
- 4 cloves garlic, sliced in half
- 2 tsp whole black peppercorn
- 1 tsp crushed red pepper
- 1/2 Tbsp granulated sugar
- 1 tsp yellow mustard seed
- 1 1/2 C water
- 1 1/2 C white vinegar
- 1 Tbsp kosher salt, or pickling salt
- 4 cups banana peppers, about 10-12 peppers
- 2 teaspoons whole black peppercorn
- 1 teaspoon crushed red pepper
- 1/2 tablespoons granulated sugar
- 1 teaspoon yellow mustard seed
- 1 1/2 cups water
- 1 1/2 cups white vinegar
- 1 tablespoon kosher salt, or pickling salt
This Beef Stew recipe combines the rich flavors of strong coffee with meaty beef stew meat and spicy ground chipotl.
- 1 1/2-pounds lean beef stew meat, cubed
- 1/2 cup sliced onion
- 2 tablespoon all-purpose flour
- 1 tablespoon minced garlic
- 1/2 teaspoon ground chipotle
- 1/4 teaspoon ground cumin
- 1/4 teaspoon oregano
- 1/4 teaspoon salt
- 1/2 cup strong brewed coffee
- 1/2 cup canned diced tomatoes with juice
- chopped cilantro, optional to garnish
Make your own homemade salsa verde and you'll never buy it in a jar again
- 12 ounces fresh tomatillos, husked or 1 (13-ounce) can tomatillos, rinsed and drained
- 1/4 cup snipped fresh cilantro or parsley
- 2 tablespoons finely chopped red onion
- 1 fresh serrano or jalapeño chile pepper, seeded and finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
Hoisin-Glazed Halibut With Bok Choy & Bulgur
Hoisin-Glazed Halibut With Bok Choy and Bulgur is the Hoison sauce-laced, Asian-inspired, slightly spicy, main cour.
Tips for Making White Bean Chicken Chili
The recipe uses canned peppers and beans for convenience, but you can easily substitute fresh ingredients:
Chile Peppers: Anaheim peppers add a nice mild heat and sweet green chile flavor to this recipe. Substitute about 6 whole Anaheim or New Mexican type peppers for the canned. Prepare your Anaheim peppers by roasting and peeling the skins, then seed, chop, and add to your slow cooker.
Go ahead and roast the jalapeño peppers too. Roasting adds a bit of sweet and smoky flavor. No need to peel jalapeños, but you can remove the seeds for a mild chili, or keep the seeds for some extra heat.
White Beans: I am a big fan of Great Northern white beans for recipes. Great Northern beans have a mild flavor and firm flesh. Perfect for intermingling with the flavors of foods they are cooked with, and they tend to hold their shape when looked for a long period. Preparing dried beans ahead of time assures you will always have some ready for recipes. Add home canned dried beans or frozen cooked dried beans to your slow cooker.
Chicken Stock: Chicken stock is handy to keep in the freezer or pantry shelves.
Adding More Heat: This white bean chicken chili recipe is very mild chili. Add more diced jalapeños if you want more heat. Or drizzle with hot sauce at serving time.
Many recipes call for chili powder as a primary seasoning ingredient, but what happens if you don&rsquot have any on hand? Here are a few alternatives:
- Cajun seasoning blend
- Creole seasoning blend
- Taco seasoning
- Single chili powder, such as ancho powder, guajillo powder, paprika powder, etc.
- Old Bay seasoning
You probably won&rsquot wind up with the same intended flavors in the final recipe, but at least you&rsquoll have some flavor. Check out my post on Chili Powder Substitutes for a longer discussion and other ideas.