Poblano Peppers

Categories: Food | Food & Drink
    • Species: Capsicum annuum
    • Commonly used in Mexican cuisine
    • 3-6 inches long
    • When ripe they're almost black
    • When dried known as ancho or mulato
    • Sometimes mislabeled as pasilla peppers

  • Guide Note: Poblano Peppers are are considered to be the mildest of the chili pepper family.They're slightly hotter than bell peppers. Poblano peppers' wide shape makes them well suited to being stuffed. They are a blackish-green before maturity, turn a dark red as they age. After poblano peppers have been dried they will be a dark red or brown in color.

  • Poblano Peppers Tips

    1. When buying poblano peppers be sure the skin is firm, not soft or wrinkled.
    2. Poblano peppers can be stored in the refrigerator in a paper bag for one week.
    3. If you don't want your poblano peppers to be as spicy hot remove the seeds and veins as this is where the largest source of the heat is located.
    4. Fresh poblano peppers should be peeled before using.

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