Other names: Poblano Pepper, ancho chili
Translations: Poblana, Поблано, Поблано, Поблано
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.
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.