Chopped green chilies

Chopped green chilies are small pieces of fresh green chilies that add a spicy flavor and a vibrant touch to a wide variety of dishes. This ingredient is very common in Mexican and Latin American cuisine, where it is used to add intensity and flavor to sauces, stews, salads, and marinades.

Green chilies usually come from varieties such as jalapeño, serrano, or poblano, each with a distinct level of spiciness and characteristic aroma. Their origin lies in Mesoamerica, where they have been cultivated and consumed since pre-Hispanic times for their culinary and medicinal properties.

Among their properties, green chilies are rich in vitamin C, antioxidants, and capsaicin, a compound that generates the sensation of spiciness and also has anti-inflammatory benefits and may stimulate metabolism.

In different regions of Latin America, chopped green chilies may be known by various names, such as ají verde picado in the Caribbean and some Andean countries, or simply chile verde picado in Mexico and Central America. In Argentina and Uruguay, they are sometimes called morrones verdes picados when they are milder varieties, although typically the term "morrones" refers to sweet bell peppers.

In summary, chopped green chilies are an essential ingredient for adding flavor, color, and spiciness to numerous traditional and contemporary recipes in Latin American cuisine.