Siling haba, espada, siling mahaba, siling pangsigang, siling Tagalog, and sometimes called green chili, finger chili or long pepper, is one of two kinds of chili common to the Philippines and Filipino cuisine, the other being siling labuyo. Unlike siling labuyo, it belongs to the species Capsicum annuum.
The siling haba fruit grows to between 5 to 7 in (13 to 18 cm) long, and is bright light green in color. While of moderate spiciness, it is much milder and less hot than siling labuyo. It is an ingredient commonly used in Filipino cuisine, spicing up dishes like sinigang, dinuguan, pinangat, kilawin, paksiw, and sisig.