I bought a 7 oz. can of these; the pork recipe (sort of a stew) I'm making calls for 1-2 tablespoons. What would you do with the rest of them? They seem natural for any "southwestern" pork dish; I'm wondering how I might use them with beef.
Maybe turkey too? I'm thinking chicken would be too delicate for them, what do you think?
I am concerned that freezing them would have an adverse affect on their flavor.