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Growing and cooking with poblano Mexican chili peppers

Poblano peppers

My poblano peppers have been growing in my patio garden for ~ 6 and a half  months!  This tedious process started from seeds.   After I realized that mother nature wasn’t getting the job done,  I had to step in and pollinate the plants myself.   Soon after, the plant exploded with tiny peppers,  growing incredibly fast – right in my patio container garden.

Home grown poblano peppers.  This plant is hanging off the  balcony

As always, I wanted to grow something unique,   I had never grown before.   Well looks like I finally have a winner.    The first batch of poblano peppers were  harvested  today.  This bunch  averaged about  ~ 3 inches (7.5 cm) long.   They were  deep dark green and very shinny.   My peppers were organically grown and shorter than most poblanos you might have seen in Mexican markets and grocery stores.

The dried version are called “ancho.”   They  are used in many Mexican dishes, and sauces.   I was first introduced to these peppers through a Mexican friend who roasted them on both sides, covered them in plastic, waited a few minutes, then removed the skin and seeds and last chopped them into pieces to be served with rice.   I loved them!  If you are wondering about how they taste, they are similar to bell peppers.  In fact, these peppers are in the same family.

Harvested poblano chili peppers.  Notice the intense dark green color

Poblano chillies produce a  flavor that is remarkable when they are  roasted.  Let me tell you where my home grown variety ended up.  I placed one finely cut roasted poblano chili in a pot of black beans.  The other pieces landed up in my corm bread.   Both dishes were delicious.

Cornbread with roasted poblano peppers and onions

Thee are many ways to cook poblano peppers.  Please see the links to the recipes below.  I am very tempted to stuffed these the New Orleans way.    If I do,  I will add more photographs to this post.

It is an amazing feeling to practice sustainable living.   You can do it if you try.  It only takes the desire to do it, and then the will to see it through until the end.

See article http://caraharpole.hubpages.com/hub/Poblamo-Chili-Peppers

Seeds:

Rare Seeds
http://rareseeds.com/petaluma-seed-bank/
http://rareseeds.com

Seeds of Change
Organically certified
http://www.seedsofchange.com

Magazine devoted to heirloom seeds
http://rareseeds.com/magazine/

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Chile Relleno
http://mexicanfood.about.com/od/techniques/ht/chilerelleno.htm

video

Turkey Mole Poblano recipe
http://www.montefin.com/diet/low-carb-recipes/turkey-mole-poblano.html

Turkey-Poblano Tostadas
http://www.marthastewart.com/316744/turkey-poblano-tostadas

Martha Stuart

Mole Poblano from Pati’s Mexican Table
http://patismexicantable.com/2010/03/mole-poblano-de-los-angeles.html

Stuffed Poblano peppers

Martha Stewart
http://www.marthastewart.com/337177/stuffed-poblanos

Another recipe, stuffed with chicken
http://www.thomlarussa.com/Peppers.php

cornbread
https://caraharpole.wordpress.com/2012/10/11/fluffy-down-home-cornbread%E2%80%A8-like-momma-used-to-make-impress-your-friends-today/

You can modify the cornbread recipe by reducing the flower by 1/4 cup and adding more corn meal.

 

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