The seeds are the hottest part of any chili pepper.
Green chili peppers, the partially-ripened pods of the capsicum plant, are a common ingredient in Asian and Latin American cuisines. They usually are not as hot as red chili peppers, which they resemble in size and shape. Smaller peppers are generally hotter than larger ones. If you do not plan to use green peppers, it is important to consider the role they play in the recipe you plan to prepare. An ideal substitute should provide many of the same qualities of green chili.
Milder Substitutions
The heat of a green chili pepper may drive away those sensitive to spicy foods. To make a milder version of your recipe, substitute a sweet pepper -- such as a bell pepper -- for the green chili. While any kind will suffice, a green bell pepper will maintain the intended color of your dish. If you would like to add a small amount of heat, you may choose to supplement a sweet pepper with spicy chili powder.
Other Chili Substitutions
Many recipes call for particular types of green chili pepper, such as as Thai chile peppers, serrano peppers, New Mexico peppers, or poblano peppers. In her spicy vegetarian cookbook "Jump Up and Kiss Me," Jennifer Trainer Thompson offers a number of substitutions for specific peppers that are close in flavor to other peppers. She suggests substiting serranos -- or tepins -- for Thai peppers, and jalapeño or half of a seeded habanero for serranos.
Quick Substitutions
If you don't have green chili peppers on hand, or simply lack the time to chop them, you may choose to use chili powder, cayenne pepper, or crushed red pepper in order to add heat to your dish. These powders are generally made of more mature hot red peppers that are dried in the sun and then either crushed or ground. They may be added at the same time as the other spices or when the dish is done to taste.
Tags: green chili, chili pepper, chili peppers, bell pepper, chili powder
