green chilis slit in the middle

ProducePeak season in North America runs from late July through October, with Mexican varieties available year-round in most markets. Availability may vary by region and sourcing.

Green chilis are rich in vitamin C and antioxidants including capsaicinoids, which have anti-inflammatory properties. They are low in calories and a good source of dietary fiber, particularly when consumed with seeds and skin.

About

Green chilis are the unripe fruits of Capsicum annuum and related Capsicum species, characterized by their bright green color, elongated pod shape, and moderate to high pungency depending on variety. Native to Mexico and Central America, green chilis are harvested before full maturity and possess a fresh, herbaceous flavor with varying degrees of heat. Common varieties include Anaheim, serrano, poblano, and Thai green chilis, each with distinct heat levels (measured in Scoville Heat Units) and flavor profiles. When slit in the middle lengthwise, the chilis can be roasted, stuffed, or prepared using the traditional technique of charring the skin for easier removal.

The slit preparation exposes the internal cavity and seeds, which house capsaicinoids—the compounds responsible for the pepper's heat—making it easier to remove them if a milder result is desired or to stuff the peppers with cheese, meat, or other fillings.

Culinary Uses

Green chilis are fundamental to Mexican, Southwestern, and Asian cuisines. When slit and roasted over an open flame or comal, the skin blackens and can be peeled away, yielding a tender, smoky flesh used in rajas (strips), chiles rellenos (stuffed), or incorporated into salsas and stews. The slit preparation is essential for traditional chiles rellenos, where the pepper is stuffed with cheese (typically Oaxaca or cotija) and coated in egg batter before frying. Green chilis are also used fresh in salsas, ceviches, and as a condiment, or pickled for extended shelf life. Beyond Mexican cuisine, they appear in Indian curries, Thai stir-fries, and as garnishes in numerous global applications.

Forms & Preparations

Fresh, slit lengthwise — Whole green chilis with a single lengthwise slit exposing the cavity and seeds; prepared for roasting, stuffing, or charring.
Roasted and peeled — Charred over open flame until blackened, then steamed and rubbed to remove outer skin; often left in slit form or cut into rajas (strips).
Diced or minced — Chopped into small pieces for salsas, stews, and quick-cooking applications; seeds may be removed for milder results.
Pickled or en escabeche — Preserved in vinegar-based brine with aromatics; slit peppers allow brine penetration and extended shelf life.
Frozen — Blanched or roasted then frozen whole or sliced; convenient for year-round use with minimal loss of texture.
Canned or jarred — Pre-roasted and peeled, packed in liquid for convenient storage; common in Southwestern and Mexican markets.