{"id":1162,"date":"2021-08-30T00:01:00","date_gmt":"2021-08-30T04:01:00","guid":{"rendered":"https:\/\/therabbithoel.com\/?p=1162"},"modified":"2021-08-28T23:34:10","modified_gmt":"2021-08-29T03:34:10","slug":"roasting-the-harvest-poblanos-from-garden-to-dinner-table","status":"publish","type":"post","link":"https:\/\/therabbithoel.com\/?p=1162","title":{"rendered":"Roasting the harvest – Poblanos from garden to dinner table"},"content":{"rendered":"\n

For the last few years I have been growing poblano peppers in my garden. They are a darker green and when fully ripe are a nice deep red. When a poblano is dried, it is called an ancho. They are a mild to medium pepper in terms of heat. <\/p>\n\n\n\n

I usually pick them when they are green, but I don’t worry if they turn before I use them. <\/p>\n\n\n\n

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A bunch fresh out of the garden.<\/figcaption><\/figure>\n\n\n\n\n\n\n\n

Before I use the peppers, I roast them. Some people roast them in a skillet on the stove and others use an open flame. I roast mine in the oven.<\/p>\n\n\n\n

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I pierce the pepper near the stem. Place them on foil and spray them with a bit of cooking oil.<\/em><\/p>\n\n\n\n

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Out of the oven<\/figcaption><\/figure><\/div>\n\n\n\n

I roast the peppers in the oven at 425 degrees for about 20 minutes. Turn them over about halfway through. They will get brown and look bubbled when they are done. <\/p>\n\n\n\n

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Wrapped in foil<\/figcaption><\/figure><\/div>\n\n\n\n

Remove the peppers from the oven. To help the skins come off more easily, the peppers need to steam for a little while. I use the foil they are sitting on to wrap them up and let them stand for about 20 minutes. You can also put them in a bowl and cover them with plastic wrap.<\/p>\n\n\n\n

Even though poblanos are a fairly mild pepper, you still don’t want to get the capsaicin in any cuts or on your face. I always use gloves when dealing with any peppers except bells. <\/p>\n\n\n\n

Peel and you are ready to use in your recipe. <\/h3>\n\n\n\n

Once the peppers have stood for a while, it is easy to strip the skins off. I then cut out the stem and rinse out the seeds. I lay them on a plate until I am ready to use them in a recipe.<\/p>\n\n\n\n

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As you can see, the skin peels easily. <\/em><\/p>\n\n\n\n

My favorite recipe for stuffed peppers comes from the cookbook Hot and Spicy Mexican<\/em>. It is Chiles Rellenos con Res y Pasa (Beef and Raisin Stuffed Chiles). It has beef, garlic, onions, raisins, olives, almonds, and tomatoes in the filling. <\/p>\n\n\n\n

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Out of the oven and ready to enjoy with arroz, refritos, and tortillas. <\/figcaption><\/figure>\n\n\n\n

Occasionally, the peppers will fall apart when I am peeling them. I then cut them up and freeze them in ice cube trays. Once they are frozen, you can pop them out of the tray and store them in a plastic bag in the freezer. Then they are ready to add some extra flavor to you other dishes.<\/p>\n\n\n\n

One of my Mexican cookbooks<\/h2>\n\n\n\n

One of our favorite Mexican cookbooks is Hot & Spicy Mexican: The Best Fiery Food from South of the Border<\/em> by Dewitt, Wilan, and Stock. It is an older book, but I saw it is still available used on Amazon at this link<\/a>.<\/p>\n\n\n\n

It does a good job of talking about the different regional cooking styles and has a lot of information about the ingredients used in the recipes. As always, I appreciate the knowledge as well as the excellent recipes.<\/p>\n","protected":false},"excerpt":{"rendered":"

For the last few years I have been growing poblano peppers in my garden. They are a darker green and when fully ripe are a nice deep red. When a poblano is dried, it is called an ancho. They are a mild to medium pepper in terms of heat. I usually pick them when they […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"Roasting the harvest - Poblanos from garden to dinner table \nBefore I use the peppers, I roast them. Some people roast them in a skillet on the stove and others use an open flame. 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