Roasted green chilies

Roasted green chilies are green peppers that have been cooked directly over a flame or on a griddle until their skin is charred and peels off easily. This process gives them a smoky, deep, and slightly sweet flavor, in addition to softening their texture, making them a fundamental ingredient in many Mexican and Latin American recipes.

The origin of roasted green chilies is deeply linked to Mexican cuisine, where roasting chilies is a traditional technique that enhances the flavor of different varieties such as jalapeño, serrano, or poblano peppers. This method is also used in other Latin American countries, adapting to local pepper varieties.

Properties: Roasted green chilies are rich in vitamin C, antioxidants, and capsaicin, a compound that provides the characteristic spiciness. Furthermore, roasting can facilitate the digestion of the chilies and enhance their aromas, making them ideal for salsas, stews, snacks, and dressings.

Synonyms in Spanish from Latin America: depending on the region, they may also be known as roasted green ají, roasted green pepper, or simply tatemado chili (a term used in Mexico to refer to chilies roasted over a direct flame).