Mexico is proud of its contributions to the culinary world what with its tortillas, tequila, as well as its chilies. One of the most used and popular ones is the mildly hot poblano peppers.
When these peppers are meant to be used, they are meant to be peeled and to reduce its ‘hot’ qualities; the seeds and veins can be removed. To remove the skin, one can roast then and the skin will peel off, or they can be soaked in olive oil or dried in a pan to separate the skin. Poblano peppers when dried can be ground to be used a food flavoring.
The peppers can be used when they are fresh and green or when dried depending on the recipe. Be sure to use gloves as the capsaicin oils irritate the skin and avoid touching ones face or eyes.
These are turned into a sauce known as mole and then one skillet well seasoned chicken pieces and the sauce is added, and both simmer for some time before offering and amazing chicken dish.
One can use these peppers as part of a stuffing for meatloaf, chicken, turkey or even ham to give it that mildly hot taste. One can dice or cut poblano peppers to use them as part of a sauce to enjoy with tortillas or any other meal.
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Tags: Food
