Poblano

The Poblano is a Mexican chilli pepper with a mildly spicy bite. But because of the size and width of the pepper and subtle mild spicy flavour, it is more like a bell pepper. Originally the pepper comes from the state of Puebla, Mexico, and it is a well-known product in Mexican cuisine. The Poblano is often stuffed and/or grilled with the most delicious things. Such as with chilirellenos, here the pepper is stuffed with cheese, meat or vegetables and then baked or fried. The thick flesh of the Poblano holds up well when cooked/grilled, making it an excellent choice for stuffings. It is also a key ingredient in mole sauces, which are widely consumed in Mexican cuisine. Dried chillies often have different names from their fresh counterparts because the drying process changes their flavour and texture, and they are often used in different ways in cooking. For instance, this product is known by two names, Poblano & Ancho. The fresh variety is called Poblano and the dried variety Ancho.

It is best to store the fresh chillies in the refrigerator or in a cool dark place in a pantry, cellar cabinet, barn etc. The ideal temperature is between 10 °C and 13 °C, then the chillies stay the longest good, about 7 to 14 days. It is also possible to freeze the chillies, then you always have a supply. Click here for more information about freezing chilli peppers or other ways to preserve them for a long time.

In the summer season (April-November) this product is grown in the Netherlands in our own greenhouses. In the winter season (November-April) this product is grown in Spain by our own growers.

The Poblano is available all year round, but it is still a nature product. It is therefore possible that, due to circumstances, the product is not or limited available at certain times.