|
History of the Poblano Chili Pepper
Poblano peppers are found natively in the state of Puebla, Mexico. Obviously, the name is derived from the area where they are harvested, though in some supermarkets you will find them labeled as chile anchos. There are two different colors of poblano, red and green, and the red variety is significantly hotter than the green. In the grand scheme of peppers they have a more mild flavor, but are admittedly more hit and miss - some specific poblano plants will produce spicier peppers than others, and when you purchase a poblano, there always is a chance of getting a pepper that has a little more kick than you were originally counting on if you go with the red. The green poblano pepper is universally mild.
The poblano has been one of the most popular peppers in Mexico for years. They are served dried, fried with whipped egg, stuffed, or used in sauces such as mole. They are also popular salsa ingredients. They're also readily available in the United States, particularly in states located near the Mexican border. If you'd like to try a dish that the poblano pepper is famous in, check out chiles en nogada, which incorporates green, white, and red ingredients - it is a dish popular on Mexican Independence Day.
|
Preserving Chili Peppers
eDelivery!
Strictly Salsas!
eDelivery!
Strictly Sauces!
eDelivery!
|
