Green cayenne chile peppers are elongated and slender, averaging 10 to 15 centimeters in length and 1 to 5 centimeters in diameter, and have a straight to curved, conical shape that tapers to a pointed tip. The skin is dark green and is waxy, glossy, and smooth. Underneath the surface, the flesh is thin, pale green, and crisp, encasing a central cavity filled with light green to ivory membranes and a few flat and round, cream-colored seeds. Green cayenne chile peppers have a grassy and slightly acidic, green flavor with a pungent heat that is somewhat milder than the mature red cayenne.
Green cayenne chile peppers are best suited for both raw and cooked applications such as stir-frying, sautuing, and boiling. When fresh, Green cayenne chile peppers can be diced and added to salsas, salads, dips, relishes, and hot sauces. They can also be lightly stir-fried with vegetables, chopped and tossed into soups, stews, and curries, used as a topping for tacos, or pickled for extended use as a spicy condiment. Green cayenne chiles can be incorporated into both savory and sweet dishes and are highly used in Southwestern, Indian, Cajun, and Latin cuisines. Green cayenne chile peppers pair well with meats such as poultry, beef, and pork, seafood, green tomatoes, sweet peppers, red onions, garlic, fruits such as mango, pineapple, and peaches, and herbs such as cilantro, mint, and oregano. The peppers will keep 1-2 weeks when loosely stored whole and unwashed in a paper or plastic bag in the refrigerator.