how can I replace anchos with poblanos in a sauce?

I am trying to make a Wild Mushroom-Ancho Chile Sauce a la Bobby Flay. My grocery store didn't have anchos so I bought poblanos. Can I replace the anchos in an Ancho Puree with poblanos? If so, what ratio should I use? Any special preparation for the poblano before the substitution? Thank you so much!

AlexisL
  • Posted by: AlexisL
  • April 7, 2012
  • 14606 views
  • 5 Comments

5 Comments

AlexisL
AlexisL April 7, 2012
The sauce turned out delicious!
I love Food52!
 
AlexisL
AlexisL April 7, 2012
Excellent - thanks so much for your help!
 

Voted the Best Reply!

maryvelasquez
maryvelasquez April 7, 2012
You can broil the poblano chiles until the skins are black. Cool then remove the skins, stem and seeds. At that point they can be pureed as you would dried chiles that have been soaked. The flavor will be different, but will probably be very good. I like both fresh and dried chiles.
 
AlexisL
AlexisL April 7, 2012
Unfortunately, I bought fresh poblanos. Any suggestions on using them in place of the dried chiles? Thanks again!
 
maryvelasquez
maryvelasquez April 7, 2012
To clarify, did you buy fresh or dried chiles? Poblano chiles and ancho chiles come from the same plant. If you bought fresh green poblano peppers, then that will alter the flavor of the dish. Sometimes poblanos are sold dried. If you bought dried poblanos then there is no need to do anything different, You have what you need.
 
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