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Poblano Chili Peppers
1,000 - 2,000 Scovilles. The poblano is an extremely popular chili pepper. 4 inches long, very dark green in color, ripening to dark red or brown.
How do you pronounce poblano? puh-BLAH-noe.
Poblano peppers are mild peppers, quite large and are somewhat heart-shaped. Their skins/walls are very thick, making them perfect for stuffing as they'll hold up in the oven quite nicely. They are typically roasted and peeled when cooking with them, or dried. When dried, they are called ancho chilis.
Poblanos originated in Puebla, Mexico, and one of the most popular peppers grown there. The poblano plant is multi-stemmed and can reach up to 25 inches high. The pods are 3-6 inches long and 2-3 inches wide. Immature poblano peppers are deep purple-green in color, and eventually turn dark red and black as they age. They are closely related to the mulato chili.
Common Uses of Poblano Peppers
In preparation, they are commonly dried, coated and fried, stuffed, or used in mole sauces. Also, they are often roasted and peeled to remove the waxy texture, and preserved by canning or freezing.
Nutrition Facts
Serving Size: 1 pepper
Amount per Serving |
|
Calories 17 |
Calories from Fat 1 |
|
% Daily Value * |
Total Fat 0.12g |
0% |
Saturated Fat 0.02g |
0% |
Monounsaturated Fat 0.01g |
Polyunsaturated Fat 0.07g |
Cholesterol 0mg |
0% |
Sodium 1.28mg |
0% |
Potassium 113.28mg |
3% |
Total Carbohydrate 4.12g |
1% |
Dietary Fiber 1.15g |
5% |
Protein .57g |
1% |
Vitamin A |
8% |
Vitamin C |
95% |
Calcium |
1% |
Iron |
2% |
Vitamin D |
0% |
Vitamin E |
1% |
Thiamin (B1) |
0% |
Riboflavin (B2) |
1% |
Niacin (B3) |
2% |
Vitamin B6 |
8% |
Folic Acid (Folate) |
4% |
Vitamin B12 |
0% |
Magnesium |
2% |
Zinc |
1% |
Want to learn more? Read about the history of the Poblano pepper. |
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