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Poblano peppers (or chiles poblanos) are one of the most utilized chiles in Mexican cooking. Learn everything you need to know about poblano peppers, including how to roast, peel, and deseed them in this detailed guide.
🫑 What are poblano peppers?
Poblano peppers are Mexican chiles that come from the state of Puebla where they were first grown — hence their name.
Hard to miss, chiles poblanos are dark green and about 4 inches long. They look similar to Anaheim chiles and green bell peppers.
You can find poblano chiles in many Mexican dishes as they provide a lot of flavor with a relatively mild heat. Poblano peppers are often roasted and cut into strips (rajas) to be used in recipes like rajas con crema.
Note: Watch the video of this post for more information on roasting poblanos.
When poblano peppers are dried (in the sun or a dehydrator), they transform into ancho chiles. The dried version of poblanos can also be used in a wide array of Mexican dishes, providing a unique set of flavors.
🍴 Flavor profile
Poblano peppers have a garden-fresh flavor, similar to green bell peppers. The difference lies in the kick of heat chiles poblanos provide.
When poblano peppers are cooked (roasted in most cases), they take on a sweet, fruity flavor with hints of smokiness.
Chiles poblanos add a beautiful color and flavor to chilis, but they also make the perfect vessel for stuffing (chiles rellenos) and so much more.
🔥 Spice level
The chile poblano is not considered very spicy, but the heat level from pepper to pepper can vary significantly. These chiles register in at about 1000-2000 Scoville Heat Units (SHU).
This is mild compared to jalapeños, which are approximately 2.5-5x hotter on the Scoville Scale.
🧑⚕️ Health benefits
Poblano chiles don’t just bring flavor to recipes, they contain many health benefits too!
Containing significant amounts of vitamin C and vitamin A, these green chiles contribute to both eye and skin health.
Not only that, but the chile poblano also helps fight pain and inflammation (thanks to the capsaicin it contains).
🧑🍳 Cooking with poblano peppers
Poblano peppers offer a mild yet flavorful heat to a variety of dishes. While they are widely available fresh, you can also find dried versions at virtually any large grocery store.
Poblano peppers are utilized in many different styles of dishes. They are perfect for roasting, boiling, stuffing, sautéeing, or simply eating fresh! You can even toss them into salads for a subtle heat.
Bonus: See how to properly roast and peel fresh poblanos in the video section of our recipe card!
🍽 Poblano peppers recipes
Here are some of our all-time favorite poblano pepper recipes:
- Rajas con crema: Cream-based sauce filled with juicy corn kernels and strips of roasted poblano peppers.
- Molotes: Masa and flour dough stuffed with poblano peppers and melty cheese.
- Vegan pumpkin chili: A hearty and festive twist on classic chili filled with chunks of peppers.
- Green enchilada sauce: Spicy, tangy, and savory all-purpose green salsa.
🌡️ Storage
Store fresh poblano chiles in the fridge for up to 6-7 days in the crisper drawer. If they are roasted and peeled, they will last you up to 2-3 days in an airtight container.
You can freeze fresh or roasted poblano chiles for up to 6-12 months in a freezer-safe container or bag.
💰 Buying guide
If you’re a fan of Mexican cuisine, finding the best poblano peppers is a crucial step in the cooking process. These tips will give you some ideas of what to watch out for.
What to look for
Choose poblano peppers that are shiny, firm, and have a uniform color. They should feel heavy and dense for their size. Avoid any wrinkled, bruised, discolored, or flaccid peppers.
Where to buy
You can find poblano peppers in most grocery stores in the fresh produce section. Alternatively, you can try growing your own if you live in the right climate!
♻️ Poblano pepper substitutions
If you have trouble finding the chile poblano, there are two noteworthy substitutions:
- Anaheim peppers: Although spicier and not as earthy in flavor, Anaheim peppers are still the best replacement for poblanos.
- Green bell pepper: With more garden-fresh (though less complex) flavors, green bell pepper is a suitable substitute for the chile poblano. We recommend pairing half a jalapeño with one bell pepper to achieve a similar spice level.
🌶 More Mexican chiles
If you’re interested in learning about more popular chiles used in Mexican cooking, check out our other detailed guides:
Dried chiles
- Chile pasilla
- Chile ancho
- Chile guajillo
- Chile piquin
- Chile cascabel
- Chile morita
- Chile chipotle meco
Fresh chiles
- Habanero peppers
- Serrano peppers
- Jalapeño peppers
- Anaheim peppers
💬 FAQ
Are poblano peppers spicy?
As we mentioned, poblano peppers are considered a mild chile. However, some can be surprisingly spicy so watch out!
Do I have to peel poblano peppers?
If you are eating poblano peppers fresh, you don’t need to peel the skin (although it is a little tough). Much like roasted red peppers, roasted poblano peppers have papery, unappetizing skins so it’s best to remove them.
Are red poblano peppers safe to eat?
When poblano peppers are left to ripen longer, they turn red. They are safe to eat and will develop a sweeter flavor. You’re unlikely to find red ones at a grocery store, but you can if you’re growing them yourself.
How to Roast Poblano Peppers
Justine Drosdovech
Learn how to roast, peel, and seed poblano peppers using three different techniques in this step-by-step recipe.
5 from 43 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Cooking Tip, How-to
Cuisine Gluten-Free, Mexican, Vegan
Servings 4 poblano peppers
Calories 10 kcal
Equipment
Knife & cutting board
Ziploc bag
Baking sheet
Tongs
Ingredients
US Customary – Metric
- 4 poblano peppers
Instructions
Pan roast
Heat a cast-iron griddle or comal over high. Pan-roast the whole poblano peppers until all sides are blackened and blistered, about 10 minutes. Make sure to rotate the peppers throughout cooking.
Broil
Turn your oven onto broil and line a baking sheet with aluminum foil. Spread the whole poblano peppers out evenly and broil for 10-15 minutes, flipping halfway.
Flame roast
Turn a gas stove burner onto high. Using tongs, roast the whole poblano peppers directly over the flame, turning throughout, until all sides are blackened, about 2-3 minutes per side.
Steam & peel
Once they are roasted, transfer the poblanos to a Ziplock bag or bowl with plastic wrap over top to help loosen the skins. Let them steam for 5-10 minutes, then peel the skins off.
Open the peppers up and remove the seeds and veins, then slice them into thin strips or use them as-is for sauces, etc. Wash your hands well after handling them or wear gloves.
Video
Notes
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1poblano | Calories: 10kcal | Carbohydrates: 2.3g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1.5mg | Potassium: 87.5mg | Fiber: 0.8g | Sugar: 1.2g | Vitamin A: 185IU | Vitamin C: 40.2mg | Calcium: 5mg | Iron: 0.2mg
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Note:We’ve updated this post to include new information and helpful tips.
Justine Drosdovech
Food writerat Broke Bank Vegan | Website| + posts
Justine Drosdovech is a food writer, photographer, and one of the founders of Broke Bank Vegan. She is a self-taught plant-based chef but uses her healthcare background to craft dishes that are both delicious and nourishing.
I am an avid enthusiast and expert in Mexican cuisine, particularly when it comes to the versatile and flavorful poblano peppers. My extensive knowledge stems from hands-on experience, culinary exploration, and a deep passion for the rich and diverse world of Mexican cooking. Allow me to guide you through the essential aspects of poblano peppers, drawing upon my firsthand expertise.
Poblano Peppers: Unveiling the Essentials
🫑 What are poblano peppers?
Poblano peppers, hailing from the state of Puebla in Mexico, are a staple in Mexican cuisine. Distinctive for their dark green hue and 4-inch length, they share visual similarities with Anaheim chiles and green bell peppers. Frequently utilized in Mexican dishes, these peppers offer robust flavor with a mild heat. When dried, they transform into ancho chiles, contributing a unique flavor profile to various recipes.
🍴 Flavor profile
Poblano peppers boast a garden-fresh flavor akin to green bell peppers. However, their true magic unfolds when cooked, especially through roasting, as they acquire a sweet, fruity essence with hints of smokiness. This makes them ideal for dishes like rajas con crema and as perfect vessels for stuffing, such as in chiles rellenos.
🔥 Spice level
While not intensely spicy, the heat level of poblano peppers can vary. Generally falling between 1000-2000 Scoville Heat Units (SHU), they are milder compared to jalapeños, offering a pleasant heat without overwhelming intensity.
🧑⚕️ Health benefits
Beyond their culinary appeal, poblano peppers pack a nutritional punch. Rich in vitamin C and vitamin A, they contribute to eye and skin health. Additionally, the presence of capsaicin aids in combating pain and inflammation.
🧑🍳 Cooking with poblano peppers
Versatile in the kitchen, poblano peppers can be roasted, boiled, stuffed, sautéed, or enjoyed fresh in salads. Their mild yet flavorful heat enhances a variety of dishes, and a detailed guide on roasting and peeling is available in the provided video.
🍽 Poblano peppers recipes
Explore a selection of mouthwatering recipes, including rajas con crema, molotes, vegan pumpkin chili, and green enchilada sauce, all showcasing the culinary prowess of poblano peppers.
🌡️ Storage
Ensure the freshness of poblano peppers by storing them in the fridge for 6-7 days. Roasted and peeled peppers can be kept in an airtight container for 2-3 days, while freezing is an option for extended storage (6-12 months).
💰 Buying guide
For aficionados of Mexican cuisine, a comprehensive buying guide aids in selecting the best poblano peppers. Look for shiny, firm peppers with a uniform color, avoiding any signs of wrinkling, bruising, discoloration, or flaccidity.
♻️ Poblano pepper substitutions
In case of unavailability, consider Anaheim peppers or green bell peppers as noteworthy substitutions, each bringing its own nuances to recipes.
🌶 More Mexican chiles
Expand your knowledge of Mexican chiles with detailed guides on a variety of options, both dried and fresh, ranging from chile pasilla to habanero peppers.
💬 FAQ
Get answers to common queries, including the spice level of poblano peppers, the necessity of peeling, safety of red poblano peppers, and the informative guide on roasting poblano peppers.
How to Roast Poblano Peppers
A step-by-step guide, accompanied by a video, demonstrates three techniques for roasting, peeling, and seeding poblano peppers, ensuring a flavorful and expertly prepared culinary experience.
