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Poblano peppers are large, mild chili peppers (1,000-2,000 Scoville units) essential to Mexican cuisine. Fresh poblanos have an earthy, slightly sweet flavor, while dried versions (called anchos) develop a rich, raisin-like taste.
They're the same pepper! Fresh peppers are called poblanos, while dried poblanos are called anchos. Anchos have a sweeter, raisin-like flavor with more concentrated heat. One ancho equals approximately 2-3 fresh poblanos in recipes.
Char poblanos directly over a gas flame or under a broiler, turning until blackened all over (about 5 minutes). Place in a covered bowl for 10 minutes to steam. The skin should peel off easily. Make a small slit to remove seeds.
Like all peppers, heat varies by growing conditions. Poblanos grown under stress (heat, drought) produce more capsaicin. Most poblanos are mild, but occasionally one surprises with significant heat. Always taste a small piece first when cooking for guests.
Store fresh poblanos in a paper bag in the refrigerator for up to 2 weeks. Roasted poblanos keep 5-7 days refrigerated or can be frozen for 6 months. Dried ancho chilies last indefinitely in airtight containers.
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