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In the kitchen
Green chili refers to the unripe fruits of Capsicum plants, used in various cuisines for their heat and fresh flavor. They are commonly used in salsas, curries, and stir-fries. The heat level of green chilies can vary, with some being milder and others quite hot.
What's different
- Mild to medium heat, fresh and grassy.
- Staple in Indian and Southwestern U.S. dishes, often roasted.
Other forms of Chili Pepper
Chili Peppercanonical
Scotch Bonnet
Cherry Pepper
Dried Chili
Bird's Eye Chili
Kashmiri Chili
Chipotle
Aji Amarillo
Habanero
Jalapeno
Banana Pepper
Fresno Pepper
Shishito Pepper
Padron Pepper
Fermented Chili
Poblano
Espelette Pepper
Mulato Chili
Pasilla Chili
Serrano Chili
Ancho Chili
Guajillo Chili
Aji Panca
Aji Charapita
Long Chili
Choricero Pepper
Aji Limo
Thai Chili
Aleppo Pepper
African Bird's Eye Chili
Dried Red Chili
Chipotle in Adobo
Aji Dulce
Pickled Chili
Flavor affinities
Seen in these dishes
Kottu Roti
Sri Lankan
Eggplant Moju
Sri Lankan
Hunan Stir-Fried Pork with Peppers
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Three Earthly Delicacies
Chinese
Farmhouse Stir-Fried Pork
Chinese
Chili Stir-Fried Pork
Chinese
Sarson Da Saag
Indian
Medu Vada
Indian
Uttapam
Indian
Coconut Chutney
Indian
Bhetki Paturi
Indian
Aloo Posto
Indian
Cafreal Chicken
Indian
Caldine
Indian
Khaman
Indian
Surti Locho
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Patra
Indian
Solkadhi
Indian
Mirchi Ka Salan
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Avial
Indian