[boatbums]

I did a little digging around about the “green chilies” and now think they are more than likely Anaheim chilies. Serrano chilies look like the ones on the can but they are especially hot - hotter than jalapenos - and the canned chilies are pretty mild. I also found out that there can be THOUSANDS of different kinds of chilies around the world. So, the “green chilies” in the Old El Paso can could be any number of skinny, long, green and mild chilies. Hope that helps.

[CottonBall]

I think you’re right, because the Chiles are mild. I never thought about it, but there are thousands okay maybe hundreds of varieties of green chiles. And it is funny that these cans just say green chile on them. All have the same mildness and flavor - so are are likely consistent between brands.

I am opening an online spice business soon. And most of the spices I use consistently in each recipe are dehydrated chiles. So in researching, I have discovered there really are a lot of different varieties out there. And even more in the fresh ones, most likely.

[jjotto]

Yep, the canned green chiles are mostly the ‘Anaheim’ cultivar, first mass produced by the Ortega Foods family. Great as chile rellenos.

[Aliska]

Thank you for your pepper research. I looked some up and the Serrano are so pretty but the heat meter is off the top of the screen! There are probably thousands of varieties, and canning companies buy what they contract for or what is available, maybe do mix different ones for flavor.

Not to change the subject but that Alamazan Kitchen channel on yt, one went and picked off some home-grown red peppers. I did a little research, and the closest I can find are Italian peppers, found some on that seed savers exchange in Decorah, Iowa.

Speaking of that exchange, they have some interesting varieties. I probably won't be ambitious enough to make watermelon pickles (I was looking for the old Muscatine melons we used to get with the black seeds), but they have a watermelon with an extremely thick rind which would be superb. It's laborious but worth it, are not made the way traditional pickles are and use oil of cinnamon and cloves.

The Italian peppers are pointy with fairly broad "shoulders", some not so much. Laura Vitale on yt and maybe with her mother on a visit to Italy, made some stuffed peppers. Like Almazan, they roast the peppers to where they are very limp and lifeless lol and stuff them, bake them on their sides. Guess I could get used to that.