Green Chiles

Store in a paper bag in the crisper drawer for best results. They'll keep longer in cool, humid conditions. Roasted and frozen green chiles can last several months.

Roast fresh green chiles over an open flame or under the broiler until blackened, then steam in a plastic bag to loosen the skin for easy peeling.

Remove seeds and membranes if you prefer milder heat; these contain most of the capsaicin.

Wear gloves when handling hot varieties to avoid skin irritation.

Poblanos and Anaheims are milder options; serranos and jalapeños pack more heat.

Fresh green chiles add brightness to salsas, tacos, enchiladas, and soups.

Cheese (queso fresco, Oaxaca, cheddar)

Cilantro and lime

Garlic and onion

Tomatoes and tomatillos

Corn and beans

Cumin and Mexican oregano

Assuming all green chiles have the same heat level—heat varies widely by variety and growing conditions.

Forgetting to wash hands thoroughly after handling hot varieties.

Storing in a sealed plastic bag, which traps moisture and speeds spoilage.

Over-roasting, which can burn the flesh and create bitter flavors.