Poblano Pepper
¡Qué delicioso! These mild tasting peppers are large, heart shaped, and full of nutrients and dietary fiber when cooked.
Poblano peppers are included in typical Mexican dishes. Usually they are stuffed or roasted, and are essential for chili rellenos, which literally translate as “stuffed peppers”. Dried poblano peppers are called ancho peppers. They are sweet, with a raisin-like texture, and medium heat.
Careful with these puppies. Every once in awhile, out of nowhere, poblano peppers can hit you with some serious heat. Different peppers from the same plant can vary tremendously in their heat levels.
Fresh Poblanos keep well for about a week in a paper bag, vegetable crisper in the refrigerator.
Once well-wrapped in plastic wrap or sealed in an air-tight container, poblanos can be left in the freezer up to a year.
After roasting and peeling poblanos, you can preserve the peppers by canning or freezing. Sealed in an airtight container, they will keep for several months.
Feel like making some homemade mole sauce? When poblano peppers are smoked and dried they become a chipotle, which goes great in some mole.
Try roasting poblanos to improve their texture. First, roast or char Poblanos turning them every 2 to 3 minutes for about 10 minutes total. They should blister. Next, place them in a plastic bag and let them sweat for another 10 to 15 minutes. Use the edge of a knife to scrape the skin off.
Switch up your go-to pepper for salsa with a poblano.
Pickle Poblanos and use them as a topping for everything from eggs to sandwiches.
One poblano pepper has 4% of the daily value of dietary fiber (in a 2,000 calorie/day diet). Dietary fiber makes us feel full fast, so we don’t overeat, and helps with digestion.
Ancho peppers (dried poblanos) have a TON of iron, which helps produce blood cells, and the proteins (hemoglobin and myoglobin) that carry oxygen in our blood.
Ancho peppers are also full of the antioxidant vitamin A. That’ll protect against free radicals that may cause premature aging and an increased risk of heart disease and cancer.
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