Have you tried
505 Southwestern Flame Roasted Green Chile?
>https://www.505southwestern.com/recipes
A 40 ounce jar is available at Costco. Made with Hatch Valley green
chile. Green chile peppers, garlic salt, lime juice concentrate.
Janet US

On Thu, 20 May 2021 10:38:08 -0600, US Janet >
wrote:

>
>Have you tried
>505 Southwestern Flame Roasted Green Chile?
>>https://www.505southwestern.com/recipes
>A 40 ounce jar is available at Costco. Made with Hatch Valley green
>chile. Green chile peppers, garlic salt, lime juice concentrate.
>Janet US
Ask them, theyre here. "You can stop saying that now. Thank you."

On Thu, 20 May 2021 10:38:08 -0600, US Janet wrote:

> Have you tried
> 505 Southwestern Flame Roasted Green Chile?
>>https://www.505southwestern.com/recipes
> A 40 ounce jar is available at Costco. Made with Hatch Valley green
> chile. Green chile peppers, garlic salt, lime juice concentrate.
> Janet US

About a year and half ago I tried two of their salsas (BOGOF) - the
green chile and a red one - the three chile salsa. I remember I
opened the green one first, and two weeks later I went to use it and
it was moldy. I probably finished the red one . The green was
better than average. But I have not tried the straight green chiles.
And I would freeze most a big jar after opening so I didn't lose
them like I did the salsa.

I make green chile stuff a few times a year using fresh hatch chiles
during July-August, then when they disappear I'm done with green
chiles until the next season. I'll buy poblanos sometimes during the
Hatch off-season if they look good and are cheap, but not too often.

-sw

On Thu, 20 May 2021 17:13:41 -0500, Sqwertz >
wrote:

>On Thu, 20 May 2021 10:38:08 -0600, US Janet wrote:
>
>> Have you tried
>> 505 Southwestern Flame Roasted Green Chile?
>>>https://www.505southwestern.com/recipes
>> A 40 ounce jar is available at Costco. Made with Hatch Valley green
>> chile. Green chile peppers, garlic salt, lime juice concentrate.
>> Janet US
>
>About a year and half ago I tried two of their salsas (BOGOF) - the
>green chile and a red one - the three chile salsa. I remember I
>opened the green one first, and two weeks later I went to use it and
>it was moldy. I probably finished the red one . The green was
>better than average. But I have not tried the straight green chiles.
>And I would freeze most a big jar after opening so I didn't lose
>them like I did the salsa.
>
>I make green chile stuff a few times a year using fresh hatch chiles
>during July-August, then when they disappear I'm done with green
>chiles until the next season. I'll buy poblanos sometimes during the
>Hatch off-season if they look good and are cheap, but not too often.
>
>-sw

It does say on the jar to use within 3 weeks after opening. I figured
that I would freeze the remainer in portions. I like their recipes
although a lot hotter than I can like. That's easy enough to fix,
taste as you go. Anyway,, I like them a lot more than the diced
peppers you have been discussing.
I think I like green chiles better than red. Maybe it is because of
poblanos in various green sauces.
Janet US

On Thu, 20 May 2021 16:31:48 -0600, US Janet wrote:

> On Thu, 20 May 2021 17:13:41 -0500, Sqwertz >
> wrote:
>
>>On Thu, 20 May 2021 10:38:08 -0600, US Janet wrote:
>>
>>> Have you tried
>>> 505 Southwestern Flame Roasted Green Chile?
>>>>https://www.505southwestern.com/recipes
>>> A 40 ounce jar is available at Costco. Made with Hatch Valley green
>>> chile. Green chile peppers, garlic salt, lime juice concentrate.
>>> Janet US
>>
>>About a year and half ago I tried two of their salsas (BOGOF) - the
>>green chile and a red one - the three chile salsa. I remember I
>>opened the green one first, and two weeks later I went to use it and
>>it was moldy. I probably finished the red one . The green was
>>better than average. But I have not tried the straight green chiles.
>>And I would freeze most a big jar after opening so I didn't lose
>>them like I did the salsa.
>>
>>I make green chile stuff a few times a year using fresh hatch chiles
>>during July-August, then when they disappear I'm done with green
>>chiles until the next season. I'll buy poblanos sometimes during the
>>Hatch off-season if they look good and are cheap, but not too often.
>
> It does say on the jar to use within 3 weeks after opening. I figured
> that I would freeze the remainer in portions. I like their recipes
> although a lot hotter than I can like. That's easy enough to fix,
> taste as you go. Anyway,, I like them a lot more than the diced
> peppers you have been discussing.
> I think I like green chiles better than red. Maybe it is because of
> poblanos in various green sauces.
> Janet US

Green chiles are usually fresh, while red are often dried (and
optionally reconstituted) because they don't last long when ripe
red. I don't like dried chiles except in a blended chile powder.
Especially enchilada sauces [gag]. But a fresh chile enchilada sauce
is awesome.

-sw

On Thu, 20 May 2021 22:20:13 -0500, Sqwertz >
wrote:

>On Thu, 20 May 2021 16:31:48 -0600, US Janet wrote:
>
>> On Thu, 20 May 2021 17:13:41 -0500, Sqwertz >
>> wrote:
>>
>>>On Thu, 20 May 2021 10:38:08 -0600, US Janet wrote:
>>>
>>>> Have you tried
>>>> 505 Southwestern Flame Roasted Green Chile?
>>>>>https://www.505southwestern.com/recipes
>>>> A 40 ounce jar is available at Costco. Made with Hatch Valley green
>>>> chile. Green chile peppers, garlic salt, lime juice concentrate.
>>>> Janet US
>>>
>>>About a year and half ago I tried two of their salsas (BOGOF) - the
>>>green chile and a red one - the three chile salsa. I remember I
>>>opened the green one first, and two weeks later I went to use it and
>>>it was moldy. I probably finished the red one . The green was
>>>better than average. But I have not tried the straight green chiles.
>>>And I would freeze most a big jar after opening so I didn't lose
>>>them like I did the salsa.
>>>
>>>I make green chile stuff a few times a year using fresh hatch chiles
>>>during July-August, then when they disappear I'm done with green
>>>chiles until the next season. I'll buy poblanos sometimes during the
>>>Hatch off-season if they look good and are cheap, but not too often.
>>
>> It does say on the jar to use within 3 weeks after opening. I figured
>> that I would freeze the remainer in portions. I like their recipes
>> although a lot hotter than I can like. That's easy enough to fix,
>> taste as you go. Anyway,, I like them a lot more than the diced
>> peppers you have been discussing.
>> I think I like green chiles better than red. Maybe it is because of
>> poblanos in various green sauces.
>> Janet US
>
>Green chiles are usually fresh, while red are often dried (and
>optionally reconstituted) because they don't last long when ripe
>red. I don't like dried chiles except in a blended chile powder.
>Especially enchilada sauces [gag]. But a fresh chile enchilada sauce
>is awesome.
>
>-sw

I'm guessing that you have the opportunity to get fresh ripe Hatch
chilies. I see fresh Hatch here Aug., Sept. It was great when we
could get them straight from the roaster or take home to roast
ourselves. Lately some stores have taken to roastiing a bunch and
packing them in little zip bags for 5 or 6 bucks each. I don't buy
those.
Janet US

On Thu, 20 May 2021 10:38:08 -0600, US Janet >
wrote:

>
>Have you tried
>505 Southwestern Flame Roasted Green Chile?
>>https://www.505southwestern.com/recipes
>A 40 ounce jar is available at Costco. Made with Hatch Valley green
>chile. Green chile peppers, garlic salt, lime juice concentrate.
>Janet US

Ask them, theyre here. "You can stop saying that now. Thank you."
--
The real Brazzo posts with uni-berlin.de - individual.net

On Thu, 20 May 2021 22:41:16 -0600, US Janet wrote:

> I'm guessing that you have the opportunity to get fresh ripe Hatch
> chilies. I see fresh Hatch here Aug., Sept. It was great when we
> could get them straight from the roaster or take home to roast
> ourselves. Lately some stores have taken to roastiing a bunch and
> packing them in little zip bags for 5 or 6 bucks each. I don't buy
> those.

Yeah, if you buy a sack of them (30lbs for $20-$30) sometimes they
offer free roasting. I don't pay the $3/lb for the pre-roasted.
And every time I try and get sack w/free roasting, Randall's flakes
out for various reasons. They advertise it every year, but never
actually DO it. So I roast them at home 2-3 lbs at a time. They'll
usually go down to $.39-$.59/lb fresh.

-sw