– 12 hot green peppers
Rich in vitamin C, vitamin A, and antioxidants including capsaicin, which has anti-inflammatory properties. Low in calories (approximately 30 per 100g) with moderate fiber content.
About
Hot green peppers are unripe chili peppers (Capsicum annuum and related Capsicum species) harvested before reaching maturity and color change. These peppers are characterized by their vibrant green color, elongated or conical shape, and significant pungency derived from capsaicinoid alkaloids, particularly capsaicin. Green peppers retain more grassy, vegetal notes than their ripened red counterparts, with heat intensity varying widely depending on cultivar and growing conditions. Common varieties include serrano, jalapeño, Thai bird's eye, and Fresno peppers, each with distinct flavor profiles and Scoville heat unit ratings ranging from 2,500 to 100,000+ SHU.
Culinary Uses
Hot green peppers are fundamental to countless cuisines, particularly in Mexican, Thai, Indian, and Southeast Asian cooking. They function both as a primary ingredient and as a flavor accent, used fresh in salsas, curries, and stir-fries, or pickled for extended shelf life. The peppers' grassy heat makes them ideal for pairing with acidic ingredients like lime juice and vinegar, and they complement seafood, poultry, and vegetable dishes. Roasting or charring mellows their bite slightly while developing deeper flavor complexity. In preservation, they are commonly pickled, dried, or ground into pastes and condiments.