Diced Tomatoes & Green Chilies

Cooking with diced tomatoes and green chilies can be a breeze but issues may arise with controlling the heat level, incorporating it into different dishes and making optimal use of the juice in the can. With its intense flavor profile, it can dominate a dish if not added judiciously. The level of spiciness in a dish can also be difficult to gauge because of the variation in the spiciness of chilies, but this is easily remedied by adding the blend a little at a time and tasting as you go. Don't forget to make use of the juice in the can - it's packed with flavor and can be used to deglaze a pan or substitute some portion of broth in soups and stews. When not to use it is also something to remember. As versatile as it is, it might not blend well with certain flavors, like sweet or mild dishes, because the robust flavor of tomatoes and green chilies can overpower them. Bonus tip: For culinary adventures, try experimenting by using different varieties of tomatoes and green chilies for homemade blend. This allows you to customize the flavor and heat level to your taste. Choose ripe tomatoes for better flavor and a mix of mild and hot chilies for an interesting heat profile. Another tip to note is that sauteing the blend before adding it to the dish can help intensify the flavors and reduce the raw taste of tomatoes and chilies.