Poblano
About
Poblano is a somewhat mild chili pepper that can be preserved by either canning or freezing. Excellent roasted. A dried poblano is called ancho.
Information
Other names: Poblano Pepper, ancho chili
Translations: Poblana, Поблано, Поблано, Поблано
Physical Description
The pod itself is about three to six inches long and about two to three inches wide. An immature poblano is dark purplish green in color but eventually turns a red so dark as to be nearly black.
Colors: Poblanos are dark green (almost black) in color. They are about three inches wide and four to five inches long, tapering from top to bottom in a triangular shape. Ripe poblanos are sweeter than green and turn a reddish-brown color.
Tasting Notes
Flavors: spicy
Mouthfeel: Spicy, Earthy, Meaty
Food complements: Rice, Meat
Wine complements: White wine, Red wine
Beverage complements: Beer, Sangria, Tequila, Rum, Coconut milk, Horchata
Substitutes: Anaheim pepper, Mulato pepper. pasilla
Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Peak: may, june, july, august
Choosing: The darkest poblanos boast the richest flavor .If left to ripen they turn a reddish brown and become sweeter than the green ones.
Buying: They are perfect for individuals who like a little bit of spiciness but not too much heat.Choose fresh chiles with deep colors, avoiding those that look wrinkled or soft.
Procuring: One of the most popular peppers grown in Mexico, the plant (of the species Capsicum annuum) is multi-stemmed and can reach 25 inches in height.
Preparation and Use
The darkest poblanos boast the richest flavor .If left to ripen they turn a reddish brown and become sweeter than the green ones.
Cleaning: Rinse before using. If Roasting, roast and then peel away the blackened skin.
Conserving and Storing
Poblanos may be stored in a paper bag in the refrigerator for one week, or can be frozen (after they are roasted) with skin on for several months.
