WineLovers Discussion Group

Introduced to the capiscum on this forum I've never seen them fresh and only this week found them canned in a local grocery.
So, is the canned specimen worth anything? What would be a novice's best introduction ? I'm not afraid of heat or intense flavors and would like to get the essence of its unique taste so what would be your suggestion ?

Carrie, I went to Amazon for some comments for canned Hatch chile, as I have the fresh in the freezer at all times, and have never used the canned. They were all favorable. Some said the canned "hot" were not very hot, but still had good flavor. I'd try them in any Mexican, Southwest, or Tex-Mex dish that is your favorite. Enchiladas, tacos; we love them in braised meat dishes as a surprise ingredient. I've put them in scrambled eggs with cheese. I add them to any dish that I think they will enhance, even if the dish does not call for chile pepper.