Green Chile Crab Cakes with Horseradish Sauce

Easy crab cakes with roasted green chile and horseradish sauce |

These crab cake are one of the 15 finalists in the KOAT TV Chile Challenge.  If you like what you see, please vote for them.  Voting is open from Sept. 14 – 18, 2015.  Thank you!

Crab cakes are one of those foods that can range in texture from a dry, crumbly cake of mostly bread crumbs to a very soft mass of mayonnaise and crab meat – and I think I’ve had them all. Even though I make crab cakes at home, I still order them if they are on the menu because I love crab cakes! I was so disappointed with some cakes that I ordered the other night (they were the soft mass I referred to) that I had to come home and make mine just as a reminder of how good crab cakes could be.

I’ve been making these crab cakes for years, but the addition of green chile make them extra special.  Since I know that some of you can’t handle spicy, the green chile is optional.  WHOA  Nelly!!  Did I really say that the green chile is optional?!?!  I know that my friend Kelly @ Inspired Edibles will get a kick our of my saying this because we just had a discussion on why on earth anyone would make green chile optional. 🙂  I guess what I’m trying to say here, is that these green chile crab cakes are delicious without the green chile.  However, if you want a spicy kick to every bite, the green chile makes them extra special.


Green Chile Crab Cakes with horseradish sauce |


Green Chile Crab Cakes with Horseradish Sauce Recipe

Recipe Author:  MJ of MJ’s Kitchen

Makes 4 – 6 crab cakes, depending on size
Prep and Cook time: 45 minutes


1 ½ cup crab meat, chunky bits
1 cup stale bread crumbs ran through blender until coarse*
¼ cup minced onion
¼ cup minced bell pepper, any color
¼ cup roasted green chile, peeled and chopped*
1 tsp. dry mustard
½ tsp. red chile powder
1/8 tsp. garlic powder
Dash of salt
1 small egg, beaten lightly
1 Tbsp. fresh parsley or cilantro, chopped
½ tsp. Worcestershire sauce
Canola oil (for frying)
Wedges of lemon or lime

*See Kitchen Notes


  1. Mix together all of the ingredients (except for the canola oil and lemon/lime)
  2. Divide the batter to make 4 – 6 crab cakes* and shape cakes, pressing firmly and squeezing out excess liquid. Set in the refrigerator while you make the sauce and heat up the oil.
  3. Make the sauce and refrigerate. (This step could be done way ahead of time.)
  4. Pour about 1/4″ of oil in a skillet and heat over medium heat.
  5. When the oil is hot (~325ºF), fry the crab cakes about 4 minutes to a nice brown color, then carefully flip and cook another 4 minutes or until brown. (I like the exterior of my cakes a little crispy so I go for a rich brown.)
  6. When done, remove from the oil and place on paper towels or a paper bag to drain.
  7. Spread a little horseradish sauce on the plate and top with a crab cake. Squeeze juice from a wedge of lime over the crab cake. Enjoy!

Horseradish Sauce*

1/4 cup mayonnaise
1 ½ tsp. Dijon or creole mustard
Juice from ½ lemon or more to taste
1 heaping tsp. prepared horseradish

Whisk all ingredients together in a bowl and serve with the crab cakes.


Green Chile Crab Cakes with horseradish sauce |


Kitchen Notes

Breadcrumbs – I usually use the heals of a loaf of bread, but have also used panko breadcrumbs and even 1 cup crushed Ritz crackers.  Be sure to blend the bread crumbs to a medium texture.  You don’t want the bread crumbs so coarse to where you know there are breadcrumbs in the crab cakes, nor too fine to where it makes the cakes gummy.  You want them just right.

Green Chile – As I admitted with great hesitation earlier, the green chile is actually optional if you don’t like or can’t handle spicy food.  However, if you do want a little spice in your crab cakes, then you could add just about any type of chile that you want.  Just use your favorite chile pepper – raw or roasted – either way works.  Be sure to squeeze out as much moisture as possible before adding to the crab cake mixture.

Size of the crab cake – The larger and thicker the crab cakes are, the longer it will take them to cook and the harder it is to turn them without having them fall apart.  I usually make 5 cakes from this batch which are the perfect size for Bobby and me.  You could make smaller cakes (6 to 8) for a dinner party’s appetizers.  Just keep an eye on them because they’ll cook pretty fast if they are thinner and smaller.

The Horseradish sauce – I’ve serve these green chile crab cakes with lots of different sauces, but the horseradish sauce is our favorite. You don’t have to use much because the cakes have enough flavor of their own.  However, a bit of sauce makes a nice finish.  Other ideas for a sauce include tartar sauce, a Thousand Island type dressing, remoulade sauce, my catfish dipping sauce, or what my SIL uses – a roasted pepper sauce.

An interesting study:

A recent mouse study found that experiences in the parent could possibly be passed from the brain to the genome, and eventually to future generations through changes in ones DNA. “During the tests they learned that that mice can pass on learned information about traumatic or stressful experiences – in this case a fear of the smell of cherry blossom – to subsequent generations. (RE: “Scientists Have Found That Memories Can Be Passed Down Through Generations In Our Genes“)

After reading this article I got to thinking if likes and dislikes with food could be passed down through our genes. I question this because of how my mother and I both have a passion for crab.  We’ve always said “Let everyone else eat lobster, we’ll eat the crab.” 🙂  I know she would enjoy these Green Chile Crab Cakes.


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91 Responses to “Green Chile Crab Cakes with Horseradish Sauce”

  1. Kelly @ Inspired Edibles September 16, 2015 at 5:22 pm #

    Done! I’ve cast my vote and my fingers and toes are crossed 😉 congratulations on your nomination MJ and all the best in the final selection of the Chile Challenge! (p.s. can we vote daily?) :D.

    • Mjskit September 17, 2015 at 4:02 pm #

      Thanks so much Kelly and yes, you can vote once a day. ?

  2. Viviane Bauquet Farre September 16, 2015 at 1:25 pm #

    Voted 🙂 These are so, so perfect, MJ. Good luck!

    • mj September 18, 2015 at 7:12 pm #

      Thanks so much viviane!

  3. Sissi September 15, 2015 at 3:44 pm #

    I want a spicy kick to every bite I take! (I don’t believe when you say they are delicious without chile… sorry 😉 )
    I love chile even for breakfast and I see these crab cakes as a perfect late breakfast treat… I keep chile paste and powdered chile in my office just in case my lunch is not hot enough! I think I’ve already mentioned it but I have never tasted crab cakes.. Fresh carbs are horribly expensive here and canned ones have always been so disappointing… I stopped testing. I guess I should visit a more crab-friendly region 🙂
    I’m voting straight away and hope you will win! (Done!) I cross my fingers!

    • Mjskit September 17, 2015 at 4:03 pm #

      Thanks bunches Sissi! ?

  4. Renee @ Tortillas and Honey October 22, 2014 at 9:42 am #

    This is so innovative, MJ! I love crab cakes, green chile, and horseradish! I am definitely saving this recipe to make for a special meal! But I have to know… where do you buy your crab here in Abq??? I’ve never purchased any type of crab before!

    • mj October 22, 2014 at 1:33 pm #

      Hey Stranger! So good to see you back. I hope you are doing well. So glad that you like this recipe. It’s one of our favorites. As far as where I buy my crab meat, I get it at Costco. You can find it in the cooler section back with the packaged smoked salmon and the cheeses. It is surprising good crab meat and makes a mean crab cake. I do hope you get a chance to make these. Let me know! Take care.

  5. Terra September 24, 2014 at 12:58 pm #

    Gorgeous! It is like food fusion with so much love. I love that you complimented horseradish with your lovely recipe! Just gorgeous, yum, Hugs, Terra

    • mj September 25, 2014 at 7:46 pm #

      Thanks so much Terra! Yep, a fusion of the high desert with the sea. 🙂

  6. Asmita September 11, 2014 at 6:10 pm #

    We love crab cakes at home. Would love to try your recipe. Sounds and looks awesome!

    • mj September 11, 2014 at 9:58 pm #

      Thanks Asmita! I hope you do get to try it.

  7. Nami | Just One Cookbook September 11, 2014 at 12:18 am #

    YUM! Great looking crab cakes! Green chile must adds a nice kick to this dish. I was easing such a spicy curry dish tonight at a restaurant and I thought Sissi and you would be very proud of me for my new tolerance level of spiciness. 😀

    • mj September 11, 2014 at 9:52 pm #

      I’m so proud of you Nami!! Keep building up that tolerance to spicy. You’ll be glad you did. 🙂 With you love of seafood, I know you’ll love these crab cakes, with or without the chile. thanks!

  8. Bill September 9, 2014 at 10:38 am #

    I’m with you about crabcakes, MJ. I want them to hold together without being all bready. Yours look like the perfect consistency. I’ve never had a crabcake with chili peppers, but I suspect it would be fantastic! You inspire me to add more heat to my cooking. Unfortunately, my partner is a lightweight when it comes to heat, so I have to use moderation. Great post!

    • mj September 10, 2014 at 9:16 pm #

      Oh Bill – I love it that I’m inspiring you to use my chiles! You know chiles don’t have to be hot. You can get some pretty mild chiles from Hatch and other places in New Mexico so don’t give up. Plus “heat” can be an acquired taste. 🙂 Thanks for your comment!

  9. Soni September 9, 2014 at 10:16 am #

    Love crab cake but haven’t made one in ages!The green chilies sound so good in here and love that lovely color you’ve got on these!

    • mj September 10, 2014 at 9:11 pm #

      thanks so much Soni!

  10. Karen (Back Road Journal) September 8, 2014 at 7:07 pm #

    Crab cakes have always been one of my favorite dishes. This green chile version sounds terrific.

    • mj September 8, 2014 at 8:42 pm #

      Thanks so much Karen!

  11. Amy (Savory Moments) September 4, 2014 at 5:37 pm #

    Your crab cakes look so golden and delicious!

    • mj September 8, 2014 at 8:37 pm #

      Thanks Amy!

  12. Liz September 4, 2014 at 10:01 am #

    Oooh, crab cakes with a touch of spice! And so crispy! These look amazing, MJ!

    • mj September 8, 2014 at 8:37 pm #

      Thanks Liz!

  13. Bam's Kitchen September 4, 2014 at 7:30 am #

    Green chilis are not optional, they are required for my boys who like it spicy and your cakes look crispy on the outside but I bet they are super moist inside. Guess what I made today? I prepared fresh horseradish. I made it in the food processor but when I took the lid off I was so taken away by the essence of the horseradish that my eldest son almost had to do a little CPR to bring me back. This stuff is potent! Great Recipe MJ, pinning this one to make it later.

    • mj September 8, 2014 at 8:36 pm #

      I can’t even imagine the “fume” coming from freshly process horseradish. I’m sure is was quite overwhelming at a physical level. Glad your sons were there to rescue you. Unfortunately, I had to use bottle horseradish. I bet yours would be fabulous with these cakes!

  14. Katerina September 4, 2014 at 3:57 am #

    I’ve already printed it and put it in my to do things! They look super juicy and delicious! I would omit the chili though!

    • mj September 8, 2014 at 8:34 pm #

      Fabulous! I hope you enjoy them even without the chile. 🙂

  15. Meri Raffetto September 3, 2014 at 7:37 pm #

    I’ve only made crab cakes once but this recipe is intriguing…may have to brave it and try again! Love the addition of green chile.

    • mj September 8, 2014 at 8:34 pm #

      Thanks so much Meri!

  16. Helene D'Souza September 2, 2014 at 9:43 am #

    I have always wanted to make crab cakes but I was never daring enough since it’s not a meat I grew up with. So happy to have your recipe now MJ. I hope my husband will be able to enjoy them as well because he gets an itching in his throat when he eats crab. Cross fingers!

    • mj September 2, 2014 at 8:58 pm #

      Thanks Helene! I hope you do get a chance to make them; however, if you husband gets an itchy throat, then I would hesitate to have him try them. Sounds like an allergy which is pretty common with shellfish. So please be careful.

  17. Hotly Spiced September 2, 2014 at 3:38 am #

    I saw these on FB and thought they looked so tasty and incredible. What a great list of ingredients – these must be full of flavour xx

    • mj September 2, 2014 at 8:56 pm #

      Thanks Charlie!

  18. Raymund September 2, 2014 at 3:23 am #

    The crab and chillies caught my attention!

    • mj September 2, 2014 at 8:54 pm #

      Thanks – it is an attention getter. 🙂

  19. Nads September 1, 2014 at 11:38 am #

    I too absolutely love crab cakes but I seldom order them because I have been disappointed more times than I have been happy with them. I don’t make them at home for three reasons, crab is so expensive, the lump crab in the stores usually has a funny taste (I guess all those years in Grand Isle have me still spoiled), and I am the only one in the family who likes crab cakes. I wish I was there to eat yours! These sound amazing! I would think the green chile would be perfect in them. Since it’s crab season I may break down and try to find some fresh ones and make this all for myself.

    • mj September 1, 2014 at 3:46 pm #

      Really? You’re the only one that likes crab!?!?! I did not know that. Well, I wish you were here to eat mine as well. The next time y’all come to visit, I’ll have to cook Jim a burger and the rest of us crab cakes. 🙂 Believe it or not, I can actually get some pretty good tasty crab meat from Costco. Sometimes I’ll splurge big time and buy King crab legs – enough to just eat and then some leftover for crab cakes. Hope you’re are having a wonderful Labor Day! XOXO

      • Nads September 2, 2014 at 6:18 am #

        No, no, no! They all LOVE CRAB. They just don’t like crab cakes.

        • mj September 2, 2014 at 8:57 pm #

          Now that sounds better! How could anyone with your genes not like crab? 🙂

  20. easyfoodsmith September 1, 2014 at 1:30 am #

    Fantastic crispy crab cakes and that hit of chili clubbed with horseradish sounds awesome. My family is going to love this.

    • mj September 1, 2014 at 3:38 pm #

      I hope they do! Thanks!

  21. Peachy @ The Peach Kitchen August 31, 2014 at 5:22 am #

    These crab cakes look fantastic, MJ!

    • mj September 1, 2014 at 3:38 pm #

      Thanks Peachy!

      • Peachy @ The Peach Kitchen September 7, 2014 at 6:40 pm #

        Hopping over here again seeing if you’ve cooked up something new..

        • mj September 8, 2014 at 8:42 pm #

          You’re sweet Peachy! I’ve been under the weather for a couple of weeks so I haven’t posted. Thanks for dropping by! XOXO

  22. Treat and Trick August 30, 2014 at 9:05 pm #

    Perfectly made and looks super delicious MJ!

    • mj September 1, 2014 at 3:38 pm #

      Thanks Darlin!

  23. marcela August 30, 2014 at 2:57 am #

    Oh! I totally adore your dish…. I’m so unhappy now… Today i have a plain chicken for dinner 🙁

    • mj August 30, 2014 at 12:46 pm #

      Oh so sorry Marcela. 🙁 Wish I could send you some crab cakes. Thanks for stopping by!

  24. Dedy@Dentist Chef August 29, 2014 at 6:50 pm #

    wow, looks delicious, the crab cake looks so tender and moist!!!
    hot and spicy…..

    • mj August 30, 2014 at 12:44 pm #

      Thanks Dedy!

  25. minnie@thelady8home August 29, 2014 at 5:47 pm #

    You are a girl after my heart. Crab cakes and green chile? I am sold!

    • mj August 30, 2014 at 12:43 pm #

      Wish I could make them for you Minnie. 🙂 Thanks!

  26. Debra August 29, 2014 at 4:11 pm #

    I’m with you and Kelli—-green chile is a requirement!

    • mj August 30, 2014 at 12:43 pm #

      You betcha Debra! 🙂

  27. Evelyne@cheapethniceatz August 29, 2014 at 2:11 pm #

    I was just in Maine this past weekend so I have crab cakes twice. One very good one so so. much better at home for sure, yours look great.

    • mj August 30, 2014 at 12:43 pm #

      There seems to be 101 ways to make crab cakes, but you’re right – the ones cooked at home are always the best. 🙂 Thanks Evelyne!

  28. Carol at Wild Goose Tea August 28, 2014 at 9:21 am #

    I crave crave crab cakes. I am fairly picky—considering where I live on salt water—about my cakes. Often I am disappointed. But I think this recipe looks like a winner. It has some zip in it without overpowering the crab. You brown them up admirably too.

    • mj August 29, 2014 at 10:31 am #

      Oh Carol – I am so envious of the availability of fresh seafood in your area! We can get it here “sometimes”, but it’s expensive, so I only get to splurge a few times a year. Thank you for your comment on the “browning” of my cakes. I do like the exterior of my crab cakes crispy and brown, so it’s good to that someone else does as well, especially a crab cakes lover like you. 🙂

  29. Vicki Bensinger August 28, 2014 at 8:51 am #

    These sound so tasty. You really need to get the Chili Pepper cookbook from Melissa’s Produce, it’s right up your alley with so many great recipes. I love all your recipes. This one’s a keeper.

    • mj August 29, 2014 at 10:29 am #

      Thanks so much Vicki! I’ll check out Melissa’s cookbook.

  30. Ramona August 28, 2014 at 6:10 am #

    I have some roasted and peeled hatch chilies in my fridge as I type. I can’t wait to come up with something for them… but these crab cakes are tempting me right now to make. I have never seen hatch chiles in my local grocery stores… this year they are everywhere. I’m going to keep buying the hatch chiles until they are out of season now… so excited. 🙂

    • mj August 29, 2014 at 10:28 am #

      Well, pull those chiles from the fridge and make something! I know you’ll come up with something very creative. Yep – I’m doing the same – buying chiles every week until there are no more to buy. Can’t wait until I start seeing the fresh red ones. Talk about a mix of sweet and spicy! Thanks Ramona and I hope you have a great weekend!

  31. Sissi August 28, 2014 at 3:37 am #

    Dear, MJ, I swear I didn’t know about crab cakes before publishing my today’s post… No, it’s not with crab (alas), but, well… it looks very similar 😉
    Crab is very expensive here and even “edible” canned crab costs a fortune, so I’m admiring from a distance, dreaming of being able to taste chile crab cakes, preferably with green chile, of course, which shouldn’t be optional! I also agree with Kelly about the cookery book. You already have fabulous photographs, great texts, useful kitchen notes… If you need a French translation, I’m here 😉

    • mj August 29, 2014 at 10:26 am #

      I do know what you mean about “canned” crab. YUCK! Even in the high desert, I’m able to find pretty good fresh crab chunks at one of the local warehouse stores. It’s not canned, but is sealed somehow in water and is packed with fresh tasting crab meat and it’s just at that expense level that I can splurge on it a couple times a year. I know…green chile should NEVER be optional! 🙂 I just know that I have some readers that can’t handle chile, so I just wanted them to know that these cakes are quite good without it. Of course I would never leave it out. 🙂 Thanks to you and Kelly (and others) for pushing me to write a chile cookbook. It’s definitely on my list of things to do, but unfortunately, right now, it’s not a priority. It is moving up however. 🙂 And yes, I would love a French translation! Thanks Darlin and hope you have a wonderful weekend!!!

      • Sissi September 6, 2014 at 11:49 am #

        After seeing your beautiful crab cakes I started to look voraciously at the live crabs my fishmonger sells all year long (it’s in a big shop for restaurant owners, so they have an amazing seafood/fish section). I’ll wait for a special price. This will be my first home-cooked crab!
        I cross my fingers for your cookbook! (By the way, I thought about you today: I bought a kilo of green and red chiles at an organic stall of my French market and thus discovered a spicy “bell” green chile! (I would have bought more but it was the end of the market 😉 ). I’ve just made the Italian fresh chile in olive oil and also Chinese salt-pickled chopped chile… (just salt and chiles, but once it ferments it’s a pure delight…). Tomorrow I’ll be pickling some in vinegar too… It was the first time I saw chiles grown in France… the French are usually unable to eat hot food (but we live in a very international area, luckily, and the farmers apparently start adapting…).

        • mj September 8, 2014 at 8:41 pm #

          How exciting that you plan to make home cooked crab – finally! I used to catch blue crab as a kid every summer in the Gulf of Mexico. They would go straight from the ocean and into the boiling pot. I couldn’t wait for the first crab to come out of the pot. So good! How I wish I had been there to help you put up all of those chile peppers!!! I’m heading out tomorrow to purchase some more myself. What a fun time of the year – putting up fresh produce!

  32. Choc Chip Uru August 27, 2014 at 10:59 pm #

    Green chiles are the best, I absolutely love them! 😀
    And in your crab cakes? I bet they taste gourmet and wonderful!

    Choc Chip Uru

    • mj August 29, 2014 at 10:20 am #

      I’ve always taken you for a chile lover! 🙂 Hope you’re doing well.

  33. Maureen | Orgasmic Chef August 27, 2014 at 4:58 pm #

    My goodness. I’m not a crab lover but even I started drooling when I looked at that first photo.

    • mj August 27, 2014 at 9:06 pm #

      Thanks Maureen! I can’t imagine not like crab, but we do all have different tastes. 🙂

  34. Donalyn@TheCreeksideCook August 27, 2014 at 12:16 pm #

    Yum – I love the flavor that green chilies add to dishes – a kick of spice, and something else that just tastes “green” 🙂 These look so good!

    • mj August 27, 2014 at 9:05 pm #

      Always glad to know another green chile lover! Thanks Donalyn!

  35. Shashi @ runninsrilankan August 27, 2014 at 10:27 am #

    Oh yum – I love a little kick so I will be adding the green chilies – these crab cakes look and sound so delicious! And that horseradish sauce – WOW!

    • mj August 27, 2014 at 9:05 pm #

      The green chile adds a little kick and the horseradish takes it over the top. 🙂 thanks Shashi!

  36. Jen @ Baked by an Introvert August 27, 2014 at 8:06 am #

    These crab cakes are to die for! Crab cakes are one of my favorite ways to eat crab. I cannot wait to try your version.

    • mj August 27, 2014 at 9:29 am #

      I hope you do get a chance to make them Jen. Thanks!

  37. Joyti August 27, 2014 at 12:07 am #

    Your crab cakes look excellent – all golden-brown and crisp. And green chili and horseradish both sound like great compliments to the crab!

    • mj August 27, 2014 at 9:29 am #

      Thanks Joyti! I do love my crab cakes, crispy on the outside and tender in the middle.

  38. Angie (@angiesrecipess) August 26, 2014 at 9:24 pm #

    Green chillies are a must! These crab cakes look fanfreakingtastic, MJ.

    • mj August 27, 2014 at 9:28 am #

      Well thank YOU Angie!!! 🙂

  39. Kelly @ Inspired Edibles August 26, 2014 at 8:59 pm #

    Heeheeh, the green chile strikes again! You do realize that you have to publish a green chile cookbook now, don’t you? I see ‘compulsory’ somewhere in the title ;-). Truly though, I hope you do sometime, I think it would be great. Even crazier than the omission of green chile? I’ve never had a crab cake! But when I caught a glimpse of these lovelies on your Facebook page I needed no convincing. Crispy, golden deliciousness and that sauce… horseradish is one of those underutilized ingredients in my view. I’m glad to see it play a starring role here next to your crab cakes. I’m printing the recipe right now!

    • mj August 27, 2014 at 9:27 am #

      Oh Kelly Nelly – I wish I had time to work on a cookbook. Once I retire “again”, I’ll work on it. It’s good to know I already have the support and I do LOVE the idea of putting “compulsory” in the title! 🙂 I can’t believe you’ve never had a crab cake! But then, I’m sure you didn’t see much crab in Canada. Well, now you should be able to find crab cakes in just about any restaurant you go into. You should order them next time you see them on the menu or better yet – make these. 🙂 Totally agree about horseradish. I have to be careful with it because Bobby likes it in only limited amounts, but I do sneak it in when I get a chance. This sauce is so easy to make and a great complement to the crab cakes. I hope you do get a chance to make them and enjoy!

  40. Swathi August 26, 2014 at 6:01 pm #

    Delicious crispy crab love this recipe, can you send me some.

    • mj August 26, 2014 at 10:10 pm #

      I’d love to Darlin!

  41. Jodee Weiland August 26, 2014 at 5:43 pm #

    Mj, this sounds so delicious…beyond delicious! We love crab cakes and with roasted green chiles, these crab cakes are perfection. I have to try this recipe when we head to the coast, and I can get some fresh crab to make them. Love this…thanks for sharing!

    • mj August 26, 2014 at 10:09 pm #

      Thanks so much Jodee and thanks for sharing on G+!

  42. John@Kitchen Riffs August 26, 2014 at 5:13 pm #

    Green chile optional? Wash your mouth out with soap! Even though I don’t live in green chile country, I always try to add them (although too often I have to sub jalapeno peppers, which are nice but not really the right flavor profile). Anyway, I haven’t made crab cakes in ages. Was thinking of doing it this summer, but time just got away from me. Yours look wonderful — thanks.

    • mj August 26, 2014 at 10:09 pm #

      My mouth is soapy! ha ha! I grew up on jalapeno, but haven’t eaten many of them since I discovered green chile in the 70’s. There’s really no substitute but that’s IMO. 🙂


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