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Peppers, chili green local, 0.3 kg Pack

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  • Green chili peppers are medium-sized, elongated, and curved pods. The semi-thick skin is smooth with deep linear indentations running the length of the pod and has a glossy and waxy sheen over dark to light green hues.

  • You can add pepper in Roasted Pepper & Butternut Squash Soup. Roasted Red Pepper Soup. Bell Pepper Chicken & Dill Soup. Turkey Stuffed Bell Peppers. Long Sweet Pepper Boats. Bell Peppers Stuffed with Tomato Couscous. Bell Pepper Cornbread.

  • Place the peppers into a plastic bag and keep them in your refrigerator vegetable drawer. The optimal temperature is between 40-45 F.

  • Green Chicken Chili


    2 tablespoons olive oil
    1 medium onion diced
    1 jalapeno chile pepper seeded and diced
    2 poblano peppers
    6 tomatillos
    sea salt
    freshly ground black pepper
    2 garlic cloves
    1 tablespoon ground cumin
    1 tablespoon dried oregano
    1 pound skinless, boneless chicken thighs
    2 cups low salt chicken broth
    4 ounces chile peppers (mild or hot chopped green)
    Juice of 1 lime


    1. Warm the oil until shimmering in a large pot over medium heat. Add the onion, jalapeno, poblano or bell peppers, tomatillos, salt, and pepper, and cook, stirring frequently, until softened, 5 to 10 minutes.
    2. Stir in the garlic, cumin, and oregano, and cook, stirring constantly, until fragrant, about 1 minute.
    3. Season the chicken with salt and pepper and then add to the pot. Pour in the stock and raise the heat to maintain a gentle simmer. Don't let it boil. Simmer until the chicken is cooked through, 10 to 20 minutes.
    4. Remove the chicken and place it in a shallow bowl. Use a fork and knife to shred the chicken.
    5. Add the chicken back to the pot along with any accumulated liquid and the green chile peppers.
    6. Cook until the chicken is warmed through, about 2 minutes. Squeeze in as much (or little) lime as desired and adjust the seasoning as needed.