The Poblano Pepper
A Poblano Pepper
The poblano pepper is considered to be mildly hot, although many times it can vary from mild to very hot. It’s about Three to four inches at the top, tapering down to a point at the bottom and can range in length from four inches to about seven or eight inches long. It is dark green when immature it gets a very deep dark red when fully ripe. It is most often eaten with the skin off, this is done by searing the skin over a flame or under a broiler. Then placing the pepper in a bowl covered with plastic and allowing it to cool down, which steams the skin and makes it easy to peel off. They are generally cut open from the top and the seeds and pith the removed and then, it is either cooked in dishes or stuffed as in Chiles Rellenos.
The poblano pepper is originally from the Puebla state of Mexico and is named after the inhabitants. It is often sold dried. When dried is called and ancho pepper. Ancho meaning wide, as it is a wide heart shape when dried.
If you would like to try some here is a recipe for poblano peppers. From the food network Chiles Rellanos in Tomato Broth
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