Old El Paso Chilies??

[dragnlaw]

What do you do with these little cans? Are they used like a relish? Just plunk some on your Mexican dish? Are they hot? or meant to be a hot zap, like pepperoncini?

 

[medtran49]

Craig uses them in a salsa he makes.

One 28 oz can, whole plum tomatoes, drained and chopped
3 small cans chopped green chilis (preferably Hatch) drained
1 large onion, peeled and diced
2 tsp kosher salt
2 tsp sugar
4 Tbsp red wine vinegar

Combine all ingredients and chill for at least 5 hours. The recipe can be cut in half.

The ones pictured are pretty mild, but the Hatch chiles are a bit hotter.

You can add them to queso fundido, along with cooked fresh chorizo if desired. I think there was a discussion and recipes posted a while back. Pretty much anything you would add jalapeños to. Take a small taste to determine heat level, though they are pretty consistent if you buy the same type.

 

[Kathleen]

I add them to casseroles, breakfast burritos, sauces, etc. Any time I want a bit of flavor without much heat because they are pretty mild.

 

[Sir_Loin_of_Beef]

Having lived in New Mexico for several years, I, too, prefer Hatch chiles and use them in all my recipes that call for diced green chiles. I will also sometimes use them in place of an equal amount of diced jalopy peppers.

 

[Steve Kroll]

I use those all the time. One of my favorite uses is to mix with scrambled eggs and cheese to make breakfast burritos.

 

[Shining Wizard]

Really weird. There is nothing like this in Australia.
Is it just like mashed chillies? A kind of spread?
The one that @Steve Kroll shared looks like it is a chopped chilli version.
But really, people, are we getting to the point where a can is better than a knife?

 

[Sir_Loin_of_Beef]

I use those all the time. One of my favorite uses is to mix with scrambled eggs and cheese to make breakfast burritos.

Try adding some fresh chorizo or carnitas to that. You will love it!

 

[dragnlaw]

are we getting to the point where a can is better than a knife?

Actually sometimes, yes, as in they are already processed. That cuts out a lot of extra work for certain dishes.
I use roasted red peppers and when I need a lot I do them myself. But if I only need a small piece - I use jarred.

 

[Sir_Loin_of_Beef]

Really weird. There is nothing like this in Australia.
Is it just like mashed chillies? A kind of spread?
The one that @Steve Kroll shared looks like it is a chopped chilli version.
But really, people, are we getting to the point where a can is better than a knife?

Unfortunately, Hatch chiles are only grown in Hatch Valley New Mexico and only harvested from early September through October, and they sell out quickly, so they are roasted, chopped and canned during that time so they can be available throughout the year.

 

[dragnlaw]

Thanks Sir LOB I did not know that.

 

[caseydog]

Be careful. If the can says "chopped chilis," they won't be terribly hot. If it says "chopped jalapeños," it is HOT! I learned that one the hard way when I grabbed the wrong can and my ex-wife put it in a quiche.

CD

 

[caseydog]

But really, people, are we getting to the point where a can is better than a knife?

They are pickled in the can, so the taste is a bit different. They are also softer in texture, which makes them great for things like a queso dip. When I use them, there is a reason other than being lazy.

CD

 

[Steve Kroll]

Really weird. There is nothing like this in Australia.
Is it just like mashed chillies? A kind of spread?
The one that @Steve Kroll shared looks like it is a chopped chilli version.
But really, people, are we getting to the point where a can is better than a knife?

They are chopped roasted green chiles. They are popular in Tex-Mex dishes in the US. When you only need a small amount, it is much more work to roast and peel a single chile. I add these to a lot of things so I usually have a jar on hand in the fridge.

If you are implying that it comes down to laziness... do you make your own vegemite from scratch?

 

[Shining Wizard]

Well of course I don’t make my own Vegemite. Silly analogy.
And now that you have shown the product, yes it makes sense. Sorry for not understanding.
I have a jar of sliced pickled jalapeños in my fridge right now.

 

[caseydog]

Well of course I don’t make my own Vegemite. Silly analogy.
And now that you have shown the product, yes it makes sense. Sorry for not understanding.
I have a jar of sliced pickled jalapeños in my fridge right now.

I have some pickled jalapeños in my fridge that were made with peppers from my garden. I'm almost out of them. Pickled peppers are very common in Texas (and with Peter Piper, who picks his peppers by the peck). Someday, maybe you can explain that Australian beets on burgers thing to me.

CD

 

[dragnlaw]

If they are shredded pickled beets I could maybe understand, but it depends on the pickling doesn't it? I like my pickled beets with spices and a hot pepper thrown in the jar to give it a tiny bite. don't think I'd care for it on a burger though. The pepper would be OK but not the sweetness of the spicy brine. I know that doesn't make sense when I do often use sweet pickle relish. Think it might be the cloves?

 

[Shining Wizard]

Any day you ask, dear mate!
Ohh…um…no idea really! I’ll do my best.
We have pickled beetroot in a can over here. It’s always been a quite cheap option for mums. In Australia, having wealth was uncommon, so almost all the cookbooks were aimed at the lower class.
It’s why we added pineapple to pizza. Cheap, grown in Queensland etc.
In Australia, maybe things are different.
We used to have the “corner shop” - probably what Americans call a milk bar. Or perhaps not. It’s basically selling whatever mum needs for tonight’s dinner, plus lollies and fags.

 

[dragnlaw]

We used to have the “corner shop” - probably what Americans call a milk bar. Or perhaps not. It’s basically selling whatever mum needs for tonight’s dinner, plus lollies and fags.

We too have 'Corner Stores'. In Quebec they are called 'depanneurs'. Ontario and I believe the other provinces too, just called 'convenience stores' or popular names here one was 'Mac's Milk' after a brand of milk sold, or the 'Seven - Eleven'.
Sold everything as you say but very expensive but convenient if you ran out of something.
Quebec also sold some wine but beer was their biggest item. As grocers weren't, until just recently, allowed to sell alcohol. Now they sell both beer and wine.
In Ontario, beer was only sold at the "Beer Store". But now grocers carry beer too. But I don't think they sell wine?
Both provinces have liquor control boards and you can only buy your hard liquor there.
(and I think I just highjacked my own thread, lol)

 

[Shining Wizard]

Hehe for us, a “convenience store” would be a bit bigger. Like a small supermarket.

 

[caseydog]

It’s why we added pineapple to pizza..

I believe we have Canada to blame for that culinary abomination.

In Australia, maybe things are different.
We used to have the “corner shop” - probably what Americans call a milk bar. Or perhaps not. It’s basically selling whatever mum needs for tonight’s dinner, plus lollies and fags.

We used to have stores like that, and in NYC they still do, kind of have something similar, called Bodegas.

Referring to cigarettes as fags in the US would draw some very unwanted attention.

CD