On Thu, 20 May 2021 16:31:48 -0600, US Janet wrote:

> On Thu, 20 May 2021 17:13:41 -0500, Sqwertz >
> wrote:
>
>>On Thu, 20 May 2021 10:38:08 -0600, US Janet wrote:
>>
>>> Have you tried
>>> 505 Southwestern Flame Roasted Green Chile?
>>>>https://www.505southwestern.com/recipes
>>> A 40 ounce jar is available at Costco. Made with Hatch Valley green
>>> chile. Green chile peppers, garlic salt, lime juice concentrate.
>>> Janet US
>>
>>About a year and half ago I tried two of their salsas (BOGOF) - the
>>green chile and a red one - the three chile salsa. I remember I
>>opened the green one first, and two weeks later I went to use it and
>>it was moldy. I probably finished the red one . The green was
>>better than average. But I have not tried the straight green chiles.
>>And I would freeze most a big jar after opening so I didn't lose
>>them like I did the salsa.
>>
>>I make green chile stuff a few times a year using fresh hatch chiles
>>during July-August, then when they disappear I'm done with green
>>chiles until the next season. I'll buy poblanos sometimes during the
>>Hatch off-season if they look good and are cheap, but not too often.
>
> It does say on the jar to use within 3 weeks after opening. I figured
> that I would freeze the remainer in portions. I like their recipes
> although a lot hotter than I can like. That's easy enough to fix,
> taste as you go. Anyway,, I like them a lot more than the diced
> peppers you have been discussing.
> I think I like green chiles better than red. Maybe it is because of
> poblanos in various green sauces.
> Janet US

Green chiles are usually fresh, while red are often dried (and
optionally reconstituted) because they don't last long when ripe
red. I don't like dried chiles except in a blended chile powder.
Especially enchilada sauces [gag]. But a fresh chile enchilada sauce
is awesome.

-sw