When writing a lot about the peppers, we should also write about green chili substitutes.
If you rely on online or printed magazine recipes for your cooking, you happen to come across many ingredients that are unfamiliar or hard to find in your local stores.
And today's topic is a small effort to list possible, easy-to-find substitutes for the canned green chili.
What is green chili?
One of the common ingredients used in Indian, Thai, and Mexican cuisine. Green chili is a generic term whose heat profile ranges from mild to moderately hot chili peppers widely used in these regions.
In Mexico, about seven chili pepper varieties are brought under this head, including, hatch chili, Anaheim pepper, poblano, habanero, jalapeno, serrano, and chilaca peppers.
In India, chili peppers are usually called ‘green chilies,’ where the heat is equivalent to the fresh cayenne pepper.
You may get them as canned green chilies in the United States from the stores. These are available in leading grocery stores; you may find them in the international or the produce aisle.
The canned green chilies are generally made with mild hatch chili peppers(we must also consider that some brands offer hot green chili peppers).
Substitutes for canned green chili
The canned chili pepper is mild with a little kick and has rich, peppery flavors. Typically, these are roasted, peeled, and diced.
Choose any peppers according to your preference and availability to mimic the canned green chili's intense flavor. And roast and peel the skin, before adding to the dishes.
The close substitute for the green chili
The following options work perfectly if you are searching for substitutes for the mild green chili peppers in the cans.
You must consider three factors before choosing a suitable substitute for green chili pepper: heat, texture, and flavor.
Anaheim pepper. One of the closest substitutes for the green chili pepper. Anaheim peppers are mild with a bit of heat. This option works great if you prefer your final dish with a subtle heat.
You may swap the green chili in a recipe with Anaheim peppers with a 1:1 ratio.
Green chili is often called Anaheim peppers, as both have mild heat.
Hatch chili pepper. Most leading brands use hatch chili peppers to make canned green chilies. The fresh hatch chili pepper has a lush, natural peppery flavor. Its heat profile ranges from mild to medium hot, depending on the season and the cultivars.
So, always taste-test it before adding it to the recipe. It's a perfect replacement for the green chilies.
Poblano pepper. A favorite replacement, poblano keeps well when roasted and its flavors build up. It has some heat and has a soft texture. Fabulous option when making salsa verde or stew.
Serrano pepper. It’s moderately hot but has a similar juicy, thick skin. And readily available in the grocery stores as fresh.
Since these peppers are sliding up in the heat level, you may remove the seeds and the soft white membrane inside to match that flavor and the heat.
Jalapeno. You may get one of the most commonly found chili peppers in almost all the grocery stores around the season.
Its texture is similar to green chili's, same as serrano peppers. Jalapeño pepper also belongs to the moderately hot pepper type.
If you prefer keeping the food low in heat level, you may discard the seeds and the pith before using them in the recipe.
Fresno pepper. Another Fabulous option for the rich aroma and the crunch. But Fresno peppers are usually available as ripen and would look red.
Hence, the final result of the dish may be the infused with an intense red color. However, when the seeds are remote, Fresno peppers taste good when added to the recipe.
Bell pepper. These have a bright flavor and no heat. It's a fabulous choice if you want to keep the recipe light.
Ground cayenne pepper. A pantry-friendly substitution. Great substitute, if you are searching for an ingredient to increase the heat level. But it does not have the canned green chili’s texture or the flavor.
Red chili flakes. It's a quick replacement that instantly flavors up with a mild zing. And this would not provide the crunchy texture. Consider this substitution only as a spice booster.