Poblano pepper

One of the popular varieties of pepper that is commonly found in the American grocery stores. Not only during the summer season, but available throughout the year in most of the leading grocery stores. 

Furthermore, it is one of the mild peppers that’s Scoville scale unit ranges between 1000-1500 SHU. Its wide body and thick skin makes it easy to incorporate into multiple recipes. 

Though modern cuisine adopted the poblano peppers into numerous streams, these are widely enjoyed raw or as roasted. However, these are fabulous when combined in salsa or chili. 

What is poblano pepper?

Poblano peppers are considered as one of the mild peppers. The matured poblano peppers are about 4 inch long and a width of 2 inch over its shoulder, which slightly tapers toward the end. 

These have a glossy thick skin, and a thick wall. Its seeds are clustered to the white membrane at the center that acts like a rib of the pepper.

An intro to poblano pepper

These belong to the 'Capsicum annuum' pepper family. It inherited the name of the Mexican state where it originated, Puebla. Surprisingly the people of Puebla are also known as Poblanos. 

During the 18th century, it started becoming popular beyond its native land that towards the Southern United States. And it still occupies a substantial part in the fresh pepper markets of the United States.

Its rich flavors, mild heat makes this pepper versatile, and people like them for all the reasons. And the fun fact is that the dried poblano peppers are called ‘ancho chili peppers’.

To make the ancho chili peppers, cultivars allow the poblano peppers to mature to the ripened state. Ripen poblano peppers are red in color. And later they are sun dried until they turn brittle.

Are poblano peppers hot?

These are mild peppers, with intense flavors. This is not scorching heat, but definitely one can feel its heat, even if they have some level of heat tolerance.

There are many factors that determine the heat profile of any pepper, including the weather, watering patterns, soil, and more. That rule is applicable here as well.

Which is hotter, Jalapeno or poblano?

Ofcourse, jalapenos are hotter than poblanos. To make a comparison, poblano is milder to jalapeno and slightly hotter than bell pepper.

The Scoville scale units of poblano pepper

The heat may differ from plant to plant, and even at times the peppers from the same plant may slightly change in their heat levels. 

Poblano’s pepper heat ranges anywhere between 1000-1500 Scoville scale units. Whereas, jalapeno ranges from 2500-6000 SHU, and green bell pepper has 0 SHU.

How does this taste like?

It tastes similar to bell pepper but with a mild punch. When tasted at first instance, the rich pepper flavor hits the palate, and slowly unfolds the heat. Then heat dominates for a couple of moments and then slowly disappears. 

What pepper is closest to a poblano?

Though there are many peppers closest to poblano’s characters. Anaheim pepper, cherry peppers are some of the commonly found peppers and are closest towards poblano in the heat profile. 

What are poblano peppers good for?

These are excellent in making soup, salsa, and chili. These are good to eat as raw or as stir fried, or roasted. Roasted poblanos are a very popular dish, just like the stuffed ones. And one of the amazing substitutes for bell peppers in a recipe to build up the heat.