Green Chili

A fresh, unripe chili pepper picked while green with glossy skin and firm, crisp flesh. Heat ranges from mild to fiery depending on variety; the flavor is grassy and bright and it holds up well to quick high-heat cooking. Use diced in salsas and salads, slice for stir fries and noodle bowls, or char and peel for sauces and toppings; commonly sold fresh whole, with canned roasted diced green chiles also available.

Chili peppers originated in the Americas and spread worldwide after the Columbian exchange. Green varieties feature prominently in Mexican, Indian, Thai, and Southeast Asian cooking, and are cultivated in warm regions globally, from Mexico and the United States to India and China.