Hot Green Chile Peppers

Store unwashed in a paper bag or loosely wrapped in the refrigerator. For longer storage, freeze whole or chopped.

Handle peppers with gloves, especially very hot varieties, to avoid skin irritation.

Remove seeds and membranes for less heat; leave them in for maximum spice.

Roast or grill them to mellow their flavor and add a smoky depth.

Finely mince for adding raw heat to salsas, sauces, and marinades.

Tomatoes

Onions

Garlic

Cilantro

Lime

Avocado

Corn

Beans

Cheese

Pork

Chicken

Assuming all green chiles have the same heat level; research the specific variety if possible.

Touching your eyes or face after handling hot peppers without washing your hands thoroughly.