Poblano Pepper

Poblano Pepper is a mild chili pepper originating from Mexico. It is dark green in color, heart-shaped, and about 4 inches long. Poblano peppers are available year-round but are at their peak in summer and early fall. They are a staple in Mexican cuisine, often used in mole sauces, chiles rellenos, and other dishes. The peppers can be used fresh or dried, and they add a mild to medium heat and rich flavor to a variety of dishes.

Poblano Pepper Synonyms

Ancho Pepper (when dried)
Pasilla Pepper (when dried and smoked)

Poblano Pepper Substitutes

Bell Pepper

Different Forms/Types of Poblano Pepper

Dried

Poblano peppers that have been dried, also known as Ancho peppers, used in sauces, stews, and rubs.

Fresh

Whole, unprocessed poblano peppers, ideal for stuffing, grilling, or roasting.

Canned

Poblano peppers preserved in a can, typically whole or diced, providing long-term storage and ease of use.

Frozen

Poblano peppers that have been blanched and frozen, offering convenience and a longer shelf life.

Roasted

Poblano peppers that have been cooked in an oven or on a grill, offering a smoky, sweet flavor.

How to Choose Poblano Pepper

When purchasing fresh poblano peppers, look for peppers that are firm, glossy, and have a deep green color. They should be heavy for their size and free from blemishes or soft spots. For dried, canned, or frozen poblano peppers, check for any signs of discoloration, spoilage, or off odors. It's also important to check the expiration date and ensure the product is stored in a cool, dark place.

Cooking/Prep Tips for Poblano Pepper

Poblano peppers are a versatile ingredient that can add a mild heat and rich flavor to a variety of dishes. When preparing poblano peppers, remember to remove the seeds and membranes, as they can add unwanted heat to your dish. Roasting poblano peppers can enhance their flavor and make them easier to peel. To roast, place the peppers under a broiler or on a grill, turning occasionally, until the skin is charred and blistered. Then, place them in a sealed bag to steam for about 15 minutes, which will make the skin easier to peel off. If you prefer a milder flavor, you can also blanch the peppers in boiling water for a few minutes before using them in your recipe.

Shelf Life of Poblano Pepper

Fresh poblano peppers should be stored in the vegetable drawer of your refrigerator, where they can last for up to one week. Dried poblano peppers should be stored in a cool, dark place in an airtight container, where they can last for up to one year. Canned poblano peppers should be stored in a cool, dark place and used within two years for best quality. Once opened, canned peppers should be refrigerated and used within a week. Frozen poblano peppers should be kept in the freezer and used within 8-10 months for best quality.

Recommended Brands for Poblano Pepper

dried poblano peppers: Spice Jungle

fresh poblano peppers: Melissa's

canned poblano peppers: La Costena

frozen poblano peppers: Goya

Cooking Techniques for Poblano Pepper

Roasting: Roasting poblano peppers under a broiler or on a grill not only enhances their flavor but also makes their skin easier to peel. After roasting, the peppers should be placed in a sealed bag to steam, which will help loosen the skin.

Stuffing: Poblano peppers are often used in stuffed pepper recipes. After roasting and peeling, the peppers can be stuffed with a variety of fillings, such as cheese, meat, or rice, and then baked.

Blanching: For a milder flavor, poblano peppers can be blanched in boiling water for a few minutes. This method also helps to soften the peppers, making them easier to chop or slice.