Poblano Peppers - The pepper you love to roast.
Common Name and Species
Poblano takes its name from the city of Pueblo, Mexico. Poblano is a cultivar of Capsicum annuum.
When dried the poblano pepper is called ancho or mulato (some difference between the two forms - the ancho turns red when reconstituted while the mulato remains brown with a richer taste).
Origin and History
Supposedly the poblano takes its name from the city of Pueblo, southeast of Mexico City. However, pueblo simply means village so poblano could simply mean the village chile pepper. (From the Castilian word pueblo, evolved from the Latin word populus.)Description
- Poblanos are dark green and mature to a deep red (but sometimes to brown)
- Poblanos, when full-grown, taper to a blunt point with a definite heart shape.
- Poblanos are wrinkled and thick fleshed.
- Poblanos measures about four inches long and two to three inches wide.
- Poblanos are moderately hot with SHUs of 1,000 to 2,500.
- Poblanos, when fully ripe have an aromatic and fruity taste.
Commercial cultivation - Zones and Regions
The poblano pepper is grown commercially throughout the Central America and the American Southwest.
How Used or Sample Recipe
Green poblanos are always cooked or roasted (never eaten raw).- Roasting gives poblanos a fuller, smoky, and more earthy flavor.
- First roast the poblanos (see instructions under jalapeno).
- After ~80% of the skin has blistered put the poblanos in a brown paper bag for at least ten minutes.
- Then under cold running water rub off the tough outer skin.
- You are now ready to seed and peel the poblanos.
Additional Resources
- For additional information
- about poblanos including medicinal uses and a list of reference materials
- about chile peppers in the kitchen
- Check it all out in Chile Pepper Magazine.