Mild green chili

Mild green chili is an essential ingredient in many Latin American cuisine recipes, especially in Mexico and Central America. It is a fresh pepper or chili, bright green in color, characterized by its slightly spicy yet mild flavor, making it ideal for those who prefer a moderate touch of heat in their dishes.

This chili is widely used in sauces, stews, broths, and as a topping for tacos and enchiladas, providing freshness and a characteristic aroma without overpowering the other flavors. Its origin dates back to the tropical and subtropical regions of the Americas, where varieties of green chilies have been cultivated and consumed for centuries by indigenous cultures.

From a nutritional standpoint, the mild green chili is rich in vitamin C, antioxidants, and capsaicin —though in lower concentration than spicy chilies— which helps improve the immune system and activate metabolism.

In different Spanish-speaking countries, this ingredient may have various names: mild green ají (Andes), green pepper (though this term can also refer to the bell pepper), and green guindilla in some regions of Central America. However, "mild green chili" is a clear denomination to indicate it has a low level of heat, ideal for those seeking flavor without too much intensity.