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Senior Member
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Location: Foat Wuth
Posts: 1,161
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Quote:
Originally Posted by W. Baker
Todd lid wrote:
: Hi All,
: I has at the local Mexican Supermarket yesterday for my
: weekly fix on Opuntia (Prickly Pear). I picked up a
: Poblano (Ancho) pepper for experimentation. (I am
: thinking of growing them this year.)
: While in the check out line, the sweetest lady, who
: had extreme trouble with English (didn't stop her, as I
: said, "sweet"), told me how to prepare Poblanos.
: As far as I could tell, she told me to roll them
: through my burners flame. (My stove is electric.)
: What did she mean? Is there something wrong with
: the skins? Do they need to be burned off?
: Is there some special way to prepare Poblanos?
: Oh, and she told me to put them in my scrambled
: eggs. Said they were delicious that way.
: Many thanks,
: -T
That is the traditional way to skin all kinds of peppers(oftendone when
they are to be used in a sauce, etc. You blacken them over a flame and
then put them into a paper bagandshke a little and let wait. the skin
then comes of with your fingers quite easily. I generally don't mind the
skin so seldom do this. Poblanos are the traditinal pepper for chili
rellanos or Mexican stuffed peppers, which i have never made,but have
eaten:-) Poplanos(dried called Anchos) are mld for a chili, bu thave a
little kick so can add a nice light punch to things like those scrambled
eggs.
Wendy |
Hey Wendy..thanks for your input on the peppers. I was taught to do the red ones..Anchos in a blender with cold water. Hot water makes them turn orange for some reason..but cold water make them come out bright red and ready to dump on any kind of Mexican looking food group needing a zippy red chile sauce. Never did try pulverizing many green ones but that should work too.
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