Magazine article Vegetarian Times

CHILE PEPPER Poblano

Magazine article Vegetarian Times

CHILE PEPPER Poblano

Article excerpt

The chile that's typically the star ingredient in chiles rellenos, the flavorful poblano adds depth to an array of dishes.

PICK * The mild green poblanos that show up most often in markets are actually immature peppers; ripe poblano chiles range from deep red to nearly black and are much spicier. Look for firm peppers with a glossy skin free of cracks or soft spots. Poblanos can vary greatly in size, though that won't affect flavor, says Jose Calixto of Singing Earth Produce in Waynesboro, Va. Select large, plump poblanos for stuffing and smaller specimens for sauces or salsas. Peppers should be refrigerated in a zip-top plastic bag and used within a week. To keep them longer, Calixto advises freezing poblanos whole in a zip-top bag for up to three weeks.

PREP* To enhance flavor and do away with the thick outer skin, poblano peppers are usually roasted before serving. …

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