Ways To Use Diced Green Chili

Green chilies come in many varieties.

The way to use diced green chilis depends on which type of chili you are working with. Perhaps the most common green chili is the jalapeno which is very hot and has a sharp bite. However, other green chilies are also gaining in popularity: the habanero, also known as the Scotch bonnet, is green but may ripen to red or orange; and the Anaheim chili, a milder and larger pepper, is seen increasingly in grocery store produce sections. Green chilies are admired for the intensity of their flavor and heat, and serve as a main ingredient or a simple garnish.

Mexican

Tamales derive flavor from green chilies and cilantro.

In Mexican cuisine, the chili is ubiquitous and it's hard to imagine meals from south of the border without the telltale hint of heat. From everyday staples, such as burritos, tacos, tamales and enchiladas, to specialty dishes such as chiles en nogada-- an entr e from the Oaxaca region of Mexico that uses fresh stuffed mild chilies covered with a creamy, nut-thickened sauce -- this useful little pepper is often the star of the show. Throw a handful of diced green chilies into a pot of cowboy beans -- a long-simmered favorite that blends pinto beans, tomatoes, garlic, green peppers and onions for a hearty and heart-healthy dinner. Or, combine some fresh or canned green chilies with your favorite cornbread mix for a special kick to your baked goods. And, if you want to seriously impress, add some chilies to an enchilada stack -- alternating layers of flour tortillas, refried beans and spicy enchilada sauce. Cut into wedges like a cake and serve with a cooling green salad.

Asian

Chilies are often found in Asian dishes.

It's hard to imagine Thai, Indian or any Asian cuisine without the heat of chili peppers. Traditional South Indian cuisine uses large amounts of fresh green chiles in stir-fries and popular, deep-fried, lentil snacks. Floating innocently on top of soups and diced finely into fried rice, green chilies combine with lemongrass and cilantro to form a trinity of characteristically Asian flavors. Look for them in hot and sour soup, vegetable chow mein and the sophisticated Gobi Manchurian.

Sauces and Dips

Freshen up your guacamole with spicy green chilies.

With sauces, Mexican food again leads the way. Incorporated not only into fresh raw salsas, green chilies also make their way into mole (pronounced mo-lay) sauces -- a specialty famed for drawing its richness from chocolate -- and chile verde, a delicious preparation that combines onion, garlic, chilies and black pepper, with green tomatoes and diced pork. A perhaps unusual sauce that's destined to become a favorite is the tomatillo-green chili sauce, which pairs fresh or canned tomatillos with green chilies, ground cumin, dried oregano and fresh, chopped cilantro. And don't forget guacamole -- a small amount of diced chili will pep up this perennial favorite.

Desserts

Add green chilies to chocolate for a very adult truffle.

Although they might not spring immediately to mind as an ingredient, green chilies can be an unusual and fun addition to many dessert recipes. Spice up your hum-drum brownies by throwing in some finely diced fresh green chilies, consider adding them to homemade, after-dinner chocolate truffles or stir some into your favorite sorbet recipe -- just be sure to warn your dinner guests they are in for a surprise.

Tags: green chilies, chilies also, fresh canned, fresh green, green chilies