Chopped Green Chile Peppers

Fresh chopped green chiles keep 3–5 days refrigerated in an airtight container. Canned varieties last indefinitely unopened; once opened, transfer to a glass container and refrigerate for up to a week. Freeze on a baking sheet, then transfer to freezer bags for longer storage.

For milder flavor, remove the white seeds and ribs inside the pepper before chopping.

Roasting fresh green chiles over an open flame or under a broiler deepens their flavor before chopping.

Canned roasted green chiles are convenient but often contain added salt; rinse if you want to control sodium.

Frozen chopped green chiles work well in cooked dishes like stews and enchiladas but are softer raw.

Using canned chiles raw in fresh salsas—they're usually softer than fresh and less bright in flavor.

Not removing seeds if you prefer less heat; the white membrane holds most of the capsaicin.

Forgetting to account for the salt in canned varieties, leading to over-salted dishes.