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Todd

On 05/28/2013 12:36 PM, bigwheel wrote:
> W. Baker;1836282 Wrote:
>> 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.

How does one turn a Poblano into a Ancho. I though Anchos were just
dried Poblanos?

Have you ever done this with a Chimayo (New Mexico Red) Pepper?