Poblano peppers are central to Mexican cuisine. They are meaty, fragrant and very flavorful and greatly vary in their level of heat/spice with most of them being fairly mild. They are usually roasted (or broiled) and peeled and seeded before either stuffing or adding to salsas, soups, sauces, etc. Chiles en nogada and chile relleno are the two most famous Mexican dishes featuring poblano peppers. Poblano peppers turn red and almost black when fully mature and when dried are called chili ancho.
Anaheim peppers, much like poblanos, tend to be only mildly spicy but can occasional surprise with their heat. They are slightly more delicate than poblanos and are more slender in shape. Like poblanos they are always roasted and peeled before using. They vary in color from bright green to red towards the end of the season. Both poblanos and anaheims freeze very well once roasted, peeled and deseeded.
Peppers keep well in the fridge for a week or more. Later in the season they can be quite fragile and spoil more quickly. Check for soft spots that develop almost imperceptibly. If you don’t have time to use them but can find time to roast and peel you can freeze them for future use.
I tend to suggest roasting all Anaheim and poblano peppers you might have in your share at once and then you’ll have them on hand to add to salsa, sauces, salads or use them in the Green Rice below. I roast mine under the broiler, turning them regularly to evenly blacken all sides. Then you can set them in a bowl and cover them to steam a bit more. This also loosens the skin a bit. Then peel and deseed and you’re ready to go.
Ingredients that are particularly suited to anaheim and poblano peppers:
- Cream, sour cream, fresh cheeses
- Pomegranate seeds (for Chiles en nogada)
- Other hot and sweet peppers, both fresh and dried
- Pork, beef, lamb, chicken
Dishes that include Anaheim or Poblano Peppers: