Poblano Peppers: in album food
|Feb 27th, 2011, by Alex Zorach|
These poblano peppers were for sale at the Newark, Delaware farmer's market. This particular batch was very large and exceptionally waxy looking; often they are less so. I tend to prefer the smaller peppers.
The poblano is one of my favorite chili peppers. It is quite mild, much more so than a Jalapeno, but still has detectable heat, especially if you eat a whole one or two. It has a strong flavor and aroma, however, significantly deeper than a bell pepper. Their amount of heat is usually predictable but every now and then an exceptionally hot one will sneak in, so make sure to taste the hot end of the pepper (including the seeds) before throwing one of these in a dish, just in case.
These peppers are a favorite choice for chiles rellenos. They go naturally with cheese, and are also very good in quesadillas. I find them to be extremely versatile, however. You can substitute them for bell peppers in dishes to add some extra kick, and I find they are also good raw in salads (in moderation). However, I find the richness of their flavor comes out best when cooked.