Fire Roasted Green Chiles

Fire-roasted green chiles are a type of pepper that has been roasted over an open flame, which gives them a smoky flavor and softens their texture. They are typically made from varieties like Anaheim or Poblano peppers, which are mild to medium in heat. The roasting process often involves charring the skin before removing it.

Manufacturers use fire-roasted green chiles to add a distinct smoky flavor and mild heat to a variety of dishes. They are commonly found in Mexican and Southwestern cuisine, such as in salsas, dips, enchiladas, soups, and as a filling for tamales or burritos.

Green chiles are a vegetable and are generally recognized as safe (GRAS) by the FDA when used as a food ingredient. They are a source of vitamins A and C, and contain capsaicin, the compound that gives peppers their heat. While capsaicin has been studied for various health effects, including pain relief and metabolism, evidence is mixed and more research is needed. JECFA and EFSA have evaluated capsaicinoids, but no specific health claims are made for typical dietary intake of green chiles.