These green chiles are defined by their elongated curved lime green pod and their mild, sweet flavor. The chile's skin is waxy, glossy and semi thick. Inside the pod is a thin white seeded membrane. These chillies are bright, succulent and slightly peppery in flavour.
If allowed to reach maturity, they will eventually turn a deep red color, lose their moisture and shrink significantly in size. This chilli is a mild-flavored chile, ranging 500 to 2,500 units on the Scoville scale.
Slow roasted or grilled it obtains a depth of rich, sweet and tangy flavours.
To get the most flavor out of the chile fire roast it until the skin is charred and then peel off the skin. These chiles can be used in sauces, stews, as a vegetable in a side dish or eaten as an appetizer or first course. They pair well with aged cheeses, fresh young cheeses, pork, poultry, corn, tomatoes, eggs, black beans, and spices such as cumin and corriander.