Canned chili

Canned chili is a very practical and versatile ingredient used in cooking to add spicy flavor and characteristic aroma to a wide variety of dishes. It consists of fresh chilies that have been cooked and preserved in a can, generally in their own juice or in a sauce, which allows them to maintain their flavor and texture for long periods without the need for refrigeration before opening the container.

The use of canned chili is widespread in various Latin American cuisines, especially in Mexico, where chili is an essential component of the culinary culture. Its origin comes from the tradition of preserving food to have it available all year round, in addition to facilitating the quick preparation of dishes without losing the fresh flavor of the chili.

Properties: Canned chili contains capsaicin, the compound responsible for its spiciness, which has been associated with digestive benefits and a thermogenic effect. It is also a source of vitamins A and C, antioxidants that contribute to the immune system. Being canned, its nutritional value is reasonably well maintained, although with a slight reduction compared to fresh chili.

In different Hispanic American countries, canned chili goes by various names, such as canned ají (in countries like Peru and Bolivia), canned pepper (in some places where it is used to refer to mild or bell peppers in preserve), or simply chili in preserve. It is important to note that, for recipes, this ingredient offers the advantage of uniformity in flavor and spiciness, making dosage easier.