TASTE:

It is triangular in shape, with thick skin. It is similar in heat to the Jalapeno, measuring in between 5000-8000 SCU

Its unique tangy flavour is the perfect balance for a salty food, specially cod (bacalao)

USES:

Mostly used to flavor salsas, sauces, chili, stews, and soups, chile guero may be ground to make a table spice.

Blend with olive oil, garlic, and salt to make a marinade for poultry and pork.