Roasted Green Chiles

Roasted green chiles are a type of pepper that has been cooked over an open flame or under a broiler until the skin is blackened and blistered. The charred skin is then removed, and the flesh of the chile is used. This roasting process gives the chiles a smoky flavor and a softer texture.

Roasted green chiles are primarily used to add a distinct smoky and slightly spicy flavor to foods. They are a common ingredient in Mexican and Southwestern cuisine, frequently found in salsas, dips, soups, stews, and as a topping for various dishes.

Green chiles 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 responsible for their heat. Some research suggests capsaicin may have anti-inflammatory properties, but more studies are needed. JECFA has evaluated capsaicinoids, but did not set a numeric limit (ADI not specified).