Santa Fe Chiles

Santa Fe chiles are a variety of chili pepper, a cultivar of the species *Capsicum annuum*. They are typically medium-hot and grown in the Southwestern United States, particularly New Mexico. They are harvested when ripe and can be used fresh, dried, or roasted.

Santa Fe chiles are primarily used to add a mild to medium heat and distinct flavor to foods. They are a common ingredient in Southwestern cuisine, often found in salsas, dips, sauces, chili, and marinades. Manufacturers use them to enhance the taste profile of packaged foods.

Santa Fe 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 and antioxidants. While generally considered healthy, consuming very large quantities of chili peppers can sometimes cause digestive upset in sensitive individuals. Regulatory bodies like JECFA and EFSA have not specifically evaluated Santa Fe chiles as a distinct food additive, as they are a whole food.