Green chile refers to chile peppers used while green, rather than to a single variety. In New Mexican and Southwestern cooking, the term commonly refers to long green New Mexico-type peppers, including varieties related to Anaheim. In other cuisines, it can refer to other green peppers such as jalapeños or serranos.
Heat, size, and flavor depend on the variety. Green color does not guarantee a mild pepper. Green chiles may be roasted, chopped into sauces and stews, or used fresh according to the recipe.