POBLANO CHILE

NAMED FOR THE REGION OF MEXICO CALLED PUEBLA.

FEATURES

• COLOR AND SKIN
  
  • HAVE A BLACKISH GREEN COLOR

• SHAPE AND SIZE
  
  • RESEMBLE A TRIANGULAR GREEN BELL PEPPER
  • 5" LONG BY LESS THAN 3" WIDE
  • MUCH SMALLER WHEN OUT OF SEASON. PEAK SEASON IS THE SUMMER AND EARLY FALL.

• HEAT AND FLAVOR
  
  • THEY HAVE A TASTE LIKE A SPICY BELL PEPPER. AND ARE IN FACT QUITE A MILD CHILE PEPPER

• USES
  
  • THIS IS THE CHILE TO USE WHEN MAKING STUFFED PEPPERS (CHILES RELLENOS)
  • THEY ARE ALSO USED IN "RAJS" IN COMBINATIONS WITH OTHER CHILES.

• OTHERS
  
  • TO USE THEY MUST BE FRIST CHARRED AND THEN PEELED.
  • IF VERY THICK SKINNED THEN THEY MUST BE SOAKED IN SALTED WATER OR PARBOILED FOR A MINUTE TO SOFTEN THEM BEFORE BEING STUFFED OR SLICED.
  • A VERY COMMONLY USED CHILE IN MEXICO
  • DRIED FORM IS CALLED THE CHILE ANCHO.