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Substitute for Fire Roasted Chiles?

I'm in the middle of a Mexican Potato Salad recipe and I realized I misread. (It calls for a can of fire-roasted green chiles and fresh tomatoes. Somehow I read it as a can fire-roasted tomatoes—which I do have!) There is no place I can get to now that stocks canned green chiles, fire-roasted or otherwise. The options I can see are:

  1. Leave out the chiles entirely
  2. Substitute fresh, BUT my local grocery store stocks Cubanelles, jalapenos, birdseye, Scotch Bonnet, and a bunch of multi-colored long narrow ones it just labels "hot".
  3. I have the remains of a can of chipotles in adobo sauce in the freezer
  4. My dried spices include Chipotle chile powder, ancho chile powder, crushed red pepper, cayenne, and three kinds of paprika (Spanish, Hungarian, and smoked).


Whatever I pick, I'm not sure about the amount I'd need, either.

Any suggestions?

(The full recipe is here.)

Comments

( 6 comments — Leave a comment )
kayre
Nov. 28th, 2013 09:59 pm (UTC)
I'd use the cayenne or crushed red pepper to taste.
dragonbat2006
Nov. 28th, 2013 10:40 pm (UTC)
Thanks!
tisiphone
Nov. 28th, 2013 10:22 pm (UTC)
If you've got time, grab some jalapenos (or Cubanelles if you're not so much with the hot) and roast them in your broiler or over the gas burner if you've got a gas stove. Scorch them on all sides and then pop them in a paper bag for a few minutes so you can get the skins off, and then chop them up. If they mean a small can, that's probably 5-6 jalapenos (2-3 cubanelles).

Edited at 2013-11-28 10:22 pm (UTC)
dragonbat2006
Nov. 28th, 2013 10:39 pm (UTC)
Thanks for the tip!
redheadforever
Nov. 29th, 2013 12:56 am (UTC)
Sriracha sauce has saved me many a time (the real-deal Huy Fong brand, not those gunky wannabees).Have you got any green onion green parts? Slightly microwave them in water a couple of min. to take the onion sharpness down unless you want it, cut to preference and that'll replace some of the pepper bulk.
dragonbat2006
Nov. 29th, 2013 12:58 am (UTC)
Thanks. I do have green onions. Just... no microwave. But thanks for the tip!
( 6 comments — Leave a comment )

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