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

On 05/29/2013 06:54 AM, bigwheel wrote:
> Todd;1837332 Wrote:
>> 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?

>
> Anchos are the ripe mature version of Pablanos..dryness level varies.
> Most times closer to leathery but for making powders they can be laid on
> the window sill for a few days to crunch up a bit. Chimayos tend to be
> pretty hot or at least the ones I have run into seem so. Would not take
> much of the powder to light up a person.


Hi Bigwheel,

Thank you!

If I manage to successfully grow Poblanos (I have a black thumb),
I think I will try leaving some on the vine to turn red.

I have a quart container of Chimayo powder. The older it gets the
less fire. Seems to retain the flavor. Still too hot for
the Mrs..

-T