– 3 sliced green chilies
Rich in vitamin C, vitamin A, and antioxidants including capsaicin, which has potential anti-inflammatory properties. Low in calories while providing dietary fiber and minerals such as potassium and manganese.
About
Green chilies (Capsicum annuum) are the immature fruits of chili pepper plants, harvested before they ripen to their characteristic red, yellow, or orange colors. Native to Mesoamerica and now cultivated globally, green chilies range from mild to intensely hot depending on variety and growing conditions. Common varieties include jalapeños, serranos, poblanos, and Thai bird's eye chilies, each with distinct heat levels measured in Scoville Heat Units (SHU) and flavor characteristics. The heat compound capsaicin concentrates primarily in the seeds and white placental tissue; removing these elements reduces pungency. Green chilies possess a bright, vegetal flavor profile with grassy and slightly fruity notes that intensify as they mature.
Culinary Uses
Green chilies serve as foundational ingredients across Latin American, Asian, Indian, and Mediterranean cuisines, contributing both heat and fresh flavor to dishes. They are used raw in salsas, ceviches, and salads; roasted in poblano rellenos and chili-based sauces; pickled as condiments; and cooked into curries, stews, and stir-fries. In Indian cooking, they appear sliced in vegetable preparations and chutneys; in Mexican cuisine, they form the base of salsa verde and feature prominently in chiles rellenos. Their versatility allows use as a aromatic vegetable element or primary flavor focus depending on variety and preparation method.