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Fresh Chiles

Appears in
The Food and Life of Oaxaca: Traditional Recipes from Mexico′s Heart
The Food and Life of Oaxaca

By Zarela Martínez

Published 1997

  • About
In cooking, these are most often used in the green state, when fully matured but not allowed to ripen to red, yellow, or another color. Look for bright green chiles with smooth, firm, glistening skin. Jalapeños and serranos may have small brown striations on the surface.
Plan to use fresh chiles within a few days of buying them. If they are very fresh you can sometimes make them last up to ten days or two weeks by storing in the refrigerator in tightly closed plastic bags. However, they will be better if used quickly.

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