Ancho or Poblano chili
Ancho or Poblano chili

Poblano (fresh) / Ancho (dried) 

Origin: Mexico
Scoville rating: 3 

Relatively mild, dark green bordering on garnet, the poblano is originally from the Puebla region and is found in every local specialty. It measures 7 to 15 cm in length.
The Scoville scale rates the different varieties according to their "heat units."

Keep in a cool dark place. Will easily keep for more than a week unwrapped in the refrigerator crisper. Wrapping them in plastic bags will make them rot. To keep them longer marinate them or place them in oil.

Cooking tips
All of the chili's heat is concentrated in the seeds and ribs. To lessen their strength just remove all or some of these parts. When simmered, chiles add flavour; when subjected to dry cooking or roasting, they show their full strength.

Once roasted, place the chili in a plastic bag to sweat it before peeling. Wash well, remove the ribs and the seeds. Cut into thin strips and season with salt, pepper and a dash of vinegar.


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