Hot Chile

Hot chiles are fresh, heat-bearing Capsicum peppers ranging from slender to stout, sold whole. They have crisp, juicy flesh and seeds clinging to pale ribs that carry most of the burn; flavor can be grassy, fruity, or citrusy depending on variety and ripeness. Use them chopped into salsas, stir-fries, and curries, or roast, char, or pickle; commonly found as jalapeños, serranos, habaneros, and bird’s eye.

Domesticated in Mesoamerica, capsicums spread worldwide after the Columbian exchange and became staples in Mexican, Central American, South Asian, and Southeast Asian cuisines. Today they are grown in warm seasons outdoors and year-round in greenhouse and hothouse production for consistent supply.