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Pepper-hot-poblano

General Pepper - Hot - Poblano Info

Hot peppers get their "heat" from capsaicin; the more capsaicin it contains in its skin, seeds and interior ribs, the hotter the chile pepper tastes.

Be careful when you handle any kind of chile peppers. The capsaicin oil can burn your skin and especially your eyes. Avoid direct contact as much as possible; many cooks wear rubber gloves while handling hot chile peppers.

Poblano peppers have milder heat (Scoville Heat Units of 2,000); less than half as much as Jalapeno peppers.

Short Term Pepper - Hot - Poblano Storage

Place the fresh peppers into a brown paper bag and store in the crisper section of the refrigerator. Poblano peppers will hold their flavor and quality for 1 week.

Pepper - Hot - Poblano Long Term Storage

Poblano peppers freeze quite well, however the exact method to use has adamant supporters on all sides. One thing everyone agrees on is that Poblano peppers will keep their best quality for 6 to 8 months if stored in an airtight container or heavy-duty freezer bag and frozen at 0 degrees F. All methods seem to work, it's more a matter of individual taste and future use preferences. We will present the pre-freezing options and you can choose for yourself.

1. Spread out the individual raw peppers on a baking sheet, freeze them solid, then transfer the individually frozen peppers to a freezer container

2. Slice or chop the raw peppers

3. Blanch, cut in half, de-seed, then freeze

4. Roast the Poblano peppers, leaving the skin on

5. Roast, then peeled to improve the texture by removing the waxy skin

Poblano peppers can also be canned.

Poblano peppers can be dried and stored in an airtight container. They can also be dried, then ground into powder used for flavoring recipes.

Pepper - Hot - Poblano Side Notes

When dried, the Poblano pepper becomes a broad, flat, heart-shaped pod called an ancho chile (meaning "wide" in Spanish).
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