Serrano peppers come in a variety of colors. If the color green is not specific to your recipe, you can use any color of serrano pepper. If you’re looking to achieve the same smokey flavoring as green chilis but with an extra bit of heat, then poblano peppers will be a good alternative for you to use instead. You can remove the seeds of the green chilies and make sure to wear gloves while you are handling these chilies for your safety! However, if you’re not a fan of the spice of green peppers, or maybe you don’t have any in your home or your local grocery store, what do you use instead? Turn off your heat on the burner and if you can pull it on a cool eye on the stove do. Otherwise, leave it off to cool there.

If as you are using the chilies you find any that are not sealed. Throw away the contents. Do not use them, the food is no longer good. Fill a large pot with fresh, clean water and bring to a boil. This is the water you will use to fill your jars. Step 2: Prepare the PeppersYou might have used canned green chili made out of Jalapeno chilies for tacos, nachos, salsas, and sauces. Jalapeno burns on the tongue. It’s canned to tone down its hotness a bit. Canned Jalapeno has a smokey and sweet flavor that agrees with a lot of tongues. Roast your peppers at 450 degrees for approximately 20 minutes. You want the peppers to be slightly blistery, but not burned! Keep a eye on the peppers from around the 10 minute mark, just to be careful. 20 minutes is usually my “magic time” but depending on your pepper size yours might be anywhere from 15-25 minutes.

Be careful when opening the vent and the lid of the pressure canner so that any steam present doesn't burn you. The canned diced green chilies that you usually find in stores are mostly mild green chilies perfect to be used in most of the Mexican dishes that calls for diced green chilies. Rinse the peppers well with plain water and place on a kitchen towel. Slash several slits in each pepper to allow steam to escape, and either roast and peel skins, or blanch in boiling water using one of these two methods: Tough skinned peppers:

Canning Peppers

After doing the above instructions, get the pot and fill it with water ( at least filling it up to the middle is enough). Proceed to put the green chilies inside once the pot is filled. If you’re looking for a little extra spice in your cooking, consider adding canned green chilies to your recipe. This ingredient can be found in most grocery stores and is a convenient way to add flavor to your dish. Here are a few tips on how to use canned green chilies in your cooking. When selecting canned green chilies, look for those that are labeled “mild” or “hot.” If you’re not sure how much heat you can handle, start with the milder variety and add more chili peppers to taste. When adding canned green chilies to your dish, start by sautéing them in a little oil to release their flavor. Then, add them to your recipe as directed. Keep in mind that the longer you cook them, the more their flavor will develop. If you find that your dish is too spicy, you can always tone it down by adding a dollop of sour cream or yogurt. This will help to balance out the heat from the chilies. So, next time you’re looking to spice up your meal, reach for a can of green chilies. With a little bit of planning, they can easily become a staple in your kitchen. Green chillies include all green peppers that are hot, including Anaheim, jalapeno, poblano, and cayenne. While Anaheim chilies rate 500 to 2,500 units on the Scoville heat scale, jalapeno peppers rank between 2,500 and 5,000 Scoville units. Banana peppers are one of the best substitutes for green chilis even though they are slightly sweeter and offer less spicy than green chilis do. Serrano peppers are quite similar to jalapeno peppers, however, they offer nearly 5 times the heat levels that jalas do. Serrano peppers are one of the best sorts of peppers to use in guacamole as it adds something extra to the creamy cool avocado mixture.