Canned chiles

Canned chilies are spicy or mild peppers that have been processed and preserved in cans for easy and extended use in the kitchen. This ingredient is ideal for adding flavor, color, and a touch of spiciness to various recipes without the need to handle fresh chilies, which can be more perishable and vary in intensity.

The origin of chilies dates back to the Americas, particularly from Mexico and other regions of Latin America where they are fundamental to the cuisine. The canning technique preserves these vegetables while maintaining much of their flavor and properties, facilitating their storage and transport.

Among their properties, canned chilies are a rich source of vitamins A and C, in addition to containing capsaicin, a compound that provides the spiciness and has anti-inflammatory and antioxidant benefits. Using them can enhance the flavor of sauces, stews, soups, and traditional dishes, while also contributing an interesting nutritional profile.

In different regions of Hispanic America, canned chilies may also be known as canned ajíes, canned peppers (especially if they are milder varieties), or simply pickled chilies. This variety of terms reflects the regional diversity in the naming of these ingredients.