– 2 chopped green chilies

ProducePeak season typically runs from late summer through fall (August–October) in temperate regions, though availability varies by variety and geography. In tropical and subtropical climates, green chilies are often available year-round.

Green chilies are low in calories but rich in vitamin C, antioxidants, and capsaicin, which has anti-inflammatory properties. They also contain fiber, vitamin A, and potassium in modest amounts.

About

Green chilies are unripe or green varieties of chili peppers (Capsicum annuum and related Capsicum species), characterized by their bright green color, firm flesh, and fresh, vegetal heat. They are harvested before reaching full ripeness, retaining more moisture and a grassy, herbaceous flavor profile compared to their red counterparts. Green chilies vary widely in heat level depending on variety—from mild poblanos and anaheim peppers to intensely hot serranos and jalapeños—and are fundamental ingredients across Latin American, Asian, and Indian cuisines.

The heat in green chilies derives from capsaicin, an alkaloid compound concentrated primarily in the placenta and seeds. Fresh green chilies have a crisp texture and bright, vegetal flavor that diminishes with cooking, making them suitable for both raw and cooked applications.

Culinary Uses

Green chilies are used across numerous culinary traditions both as a fresh ingredient and in cooked dishes. In Mexican cuisine, they form the base of salsa verde and are roasted, stuffed, or blended into sauces. Indian cooking employs them as a staple condiment, served whole or sliced alongside meals, and incorporated into curries, chutneys, and rice dishes. Thai and Southeast Asian cuisines utilize smaller varieties like Thai green chilies in curries, stir-fries, and dipping sauces. They are also pickled for preservation and fermented in hot sauce applications. Chopped green chilies add fresh heat and vegetal flavor to salsas, guacamole, soups, and grain-based dishes, while grilled or roasted preparations soften the flesh and develop subtle sweetness.

Forms & Preparations

Fresh, whole — Intact green chilies used for roasting, grilling, or serving alongside meals as a condiment.
Chopped — Diced or minced fresh green chilies for mixing into salsas, curries, soups, and other cooked or raw dishes.
Roasted and peeled — Charred to remove the thin outer skin, yielding a softer texture and slightly sweeter, more developed flavor; used in rajas, enchiladas, and purees.
Pickled — Preserved in vinegar and spices for extended shelf life; used as a condiment or ingredient in cooked preparations.
Frozen — Blanched or raw green chilies preserved at low temperatures; retain most flavor and texture when thawed and used in cooked dishes.
Dried — Sun-dried or kiln-dried green chilies, used in powder form or rehydrated; common in some Asian and Latin American cuisines.