Substitution for poblano pepper
If I can't get a fresh poblano, is it better to use a dried poblano or another fresh variety? And if the latter, what kind of pepper do you recommend?
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If I can't get a fresh poblano, is it better to use a dried poblano or another fresh variety? And if the latter, what kind of pepper do you recommend?
7 Comments
Also you can use canned fire roasted Ortega Anaheim Chiles.
From the food Dictionary
poblano pepper (fresh) = (incorrectly) ancho chile = (incorrectly) pasilla pepper Pronunciation: puh-BLAH-noh Notes: These mild, heart-shaped peppers are large and have very thick walls, which make them great for stuffing. They're best in the summer. Substitutes: Anaheim (Like poblanos, these are great for stuffing. Since they have a tougher skin, you may want to char, steam, and peel them first.) OR bell pepper (for stuffing, milder) OR canned chile peppers (preferably fire-roasted) OR Serrano pepper (hotter)
I would sub in Anaheim peppers, maybe with a jalapeno thrown in. If you had to, use a green pepper with a jalapeno thrown in. All jalapeno would be too hot unless you happened to find very mild ones and seeded them. The poblano is just mildly spicy, usually.
Hey, you should always tell what you are making when asking for subs, it really helps!
The dired are for different uses.
I just checked out my Flavor Bible and was interested to see that bell peppers don't pair will with the same ingredients as chile's do. Chile peppers pair with central, south, and mexican cuisine. Pretty interesting.