Green Chile Pepper Puree

Green chile pepper puree is made from ripe green chile peppers, which are a variety of the species Capsicum annuum. These peppers are typically grown in the southwestern United States and Mexico. The peppers are cooked, blended, and sometimes strained to create a smooth puree.

Manufacturers use green chile pepper puree to add a mild to moderate spicy flavor and a characteristic green color to foods. It is commonly found in Mexican and Southwestern-style dishes, including sauces, salsas, dips, marinades, and seasoning blends.

Green chile pepper puree is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. The capsaicinoids in chile peppers, responsible for their heat, are being studied for potential health effects, but typical dietary intake is not associated with adverse health outcomes. JECFA and EFSA have evaluated capsaicinoids, but no specific ADI or upper limit is set for green chile pepper puree itself. Evidence on health benefits is ongoing and not conclusive.