Thread: ¡Poblano!
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Todd Todd is offline
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Default ?Poblano!

On 05/28/2013 06:01 PM, W. Baker wrote:
> Todd > wrote:
> : >> 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?
>
> Dry it! or buy them already driy, but whole. I have used them , (I
> believeI mentioned, but this has gone onso long I am nolonger sure)
> whole soetimes with and sometimes without the seeds, dried in a bland soup
> to give it some spunk, but not too much. Use of the seed depends on who
> else will be eatign tht soup. I buy dried anchos.
>
> Wendy
>


Hi Wendy,

I will look for the dried ones. Thank you!

-T