ANCHO/POBLANO Hot Peppers

 Heirloom 65 days, longer to ripen red 
Very popular! Large, deep green heart-shaped medium to mild chile, the standard for rellenos, mole, soups and salsa fresca.  Most of the heat is found in the ribs and seeds.  It is particularly popular during the Mexican independence festivities as part of a dish called chiles en nogada, considered one of Mexico’s most symbolic dishes by its nationals, and incorporates green, white and red ingredients corresponding to the colors of the Mexican flag. After being roasted and peeled (which improves the texture by removing the waxy skin), poblano peppers are preserved by either canning or freezing. Storing them in airtight containers keeps them for several months.  When dried, the poblano turns black-red and becomes a broad, flat, heart-shaped pod called an ancho chile (meaning “wide”); from this form, it is usually ground into a powder used as flavoring in various dishes.