Hot Green Chile

Hot green chile peppers are varieties of the Capsicum annuum plant, known for their spicy flavor. They are grown in various regions, particularly in the Southwestern United States, with Hatch chiles from New Mexico being a famous example. The peppers are typically harvested when green and can be used fresh, roasted, dried, or ground into powders.

Manufacturers use hot green chiles primarily to add a spicy, distinct flavor to foods. They are common in Mexican, Tex-Mex, and Southwestern cuisine. You can find them in frozen meals, sauces, dips, spice blends, and snack foods.

Hot green chiles are generally recognized as safe (GRAS) by the FDA when used as a food ingredient. They contain capsaicin, the compound responsible for their heat, which may have some antioxidant properties. International bodies like JECFA have evaluated capsaicinoids, but no specific ADI was set. While generally safe in typical food amounts, very high consumption of chili peppers can sometimes cause digestive upset in sensitive individuals.