This mild and sweet fresh chile pepper has a thin wall with a bright green, bumpy skin and is completely edible, including the seeds. However, about 1 out of 10 peppers could be of medium heat.
Charring brings out the flavors of these mild peppers. For a quick appetizer, roast them in a pan, in the oven, or on the grill until they’re blistered and brown. Sprinkle with sea salt. Also use as a condiment or chop into salads, tomato sauces or seafood dishes.
Health Benefits
Excellent source of vitamin C.
How to Choose
Choose chiles with smooth, firm, unblemished skins.