Poblano Pepper

What Is a Poblano Pepper?

Poblano is a pepper variety named after Mexico's Puebla state, with a wide triangular shape, dark green color, and thick fleshy skin. It is much milder than jalapeno and serrano.

Its meaty structure makes it very suitable for stuffing (chile relleno) after being charred and peeled. When left to ripen to a reddish-brown color and then dried, it takes the name "ancho pepper" and becomes one of the core ingredients of mole sauces.

Nutritional Values of Poblano Pepper

100 grams of fresh poblano pepper contains approximately 20 kcal of energy; it carries a high level of vitamin C, and its capsaicin ratio is lower than other Mexican peppers. Values are approximate.

How Should Poblano Pepper Be Consumed?

Poblano pepper is consumed as part of a balanced diet, as a vegetable-group food, together with other food groups.

This information is general; poblano pepper is a vegetable and is not a substitute for medical treatment.

How to Choose Poblano Pepper?

A good poblano pepper is one with a glossy dark green skin, wide-fleshy body, and firmness. Wrinkled or softened peppers are not preferred, as they don't peel evenly when charred.

• Skin should be glossy dark green and wide-fleshy
• Should be firm to the touch
• Stem should be fresh and green

How to Store Poblano Pepper?

Fresh poblano pepper can be kept in a closed container in the vegetable drawer of the refrigerator for about 1 week; it can also be frozen after being charred and peeled.

Using Poblano Pepper in the Kitchen

Poblano pepper is most often used charred, peeled, and stuffed with cheese or meat (chile relleno), and also as rajas (roasted strips) in tacos and quesadillas.

Why Is Poblano Pepper Charred and Peeled?

Its thick skin leaves a tough-fibrous texture when eaten directly; once charred and peeled, the fleshy interior softens and holds fillings better.

Frequently Asked Questions

Is poblano pepper spicy?

It is very mildly spicy; on the Scoville scale it ranges between 1,000-2,000 units, perceived by most people as "mildly spiced".

Are poblano and ancho pepper the same pepper?

Yes; ancho pepper is the dried form of the ripened, reddened poblano pepper, and is one of the core ingredients of mole sauces.

Is poblano pepper found in Turkey?

It is not common; it can be found in limited amounts in gourmet produce sections in large cities.