Roasted Green Chilies
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What it is
Roasted green chilies are a type of pepper that has been cooked over an open flame or in an oven until the skin is charred and blistered. This roasting process gives them a smoky flavor and a softer texture. They are often made from varieties like Anaheim or Poblano peppers, commonly grown in the Southwestern United States.
Why it's used
Manufacturers use roasted green chilies to add a distinct smoky and slightly spicy flavor to foods. They are a popular ingredient in Mexican and Southwestern cuisine, frequently found in salsas, dips, enchiladas, chili, and roasted vegetable dishes.
Health notes
Green chilies are a source of vitamins A and C. The FDA considers peppers, in general, to be Generally Recognized As Safe (GRAS) when used as food. There are no specific upper intake limits set by the National Academies for green chilies in the diet. JECFA and EFSA have not specifically evaluated roasted green chilies as a distinct food ingredient.
Allergen info
Green chilies are not derived from any of the nine FDA major allergens. They do not contain gluten.