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Green poblanos are usually enjoyed fresh.
The mild spiciness of poblano peppers complements a variety of dishes, including salsa and sauces. Dried, ripe-red poblanos are called ancho peppers, and are typically used as a seasoning or ground into a pepper paste. The peppers are harvest at their green-mature stage for use as a fresh pepper. Blanching, the process of cooking briefly in steam, allows you to freeze the poblanos for later use. Blanching only lightly cooks the pepper and renders it more tender. You can still roast or cook it using other methods prior to serving.
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Wash the poblano in cool water. Rub the skin with your thumbs to remove any dirt or soil.
Cut the stem end off the poblano. Pull out the core and discard. Leave the seeds in the poblano for a spicier pepper or remove them if you prefer milder pepper.
Leave the pepper whole, or cut into strips or a dice, depending on your preferences and intended use. You can also cut the pepper after blanching, if preferred.
Bring a pot to a full boil. Set a bowl of ice water on the counter while the water comes to a boil.
Submerge the poblanos in the water. Boil the peppers for 3 minutes.
Lift the peppers from the water with a slotted spoon. Immerse them immediately in the ice water. Soak in the ice water for 3 minutes.
Drain the water from the poblanos. Pat the peppers dry with a clean cloth. Freeze or prepare them as desired immediately.
Wear gloves when handling hot peppers so the spicy oils don't cling to your fingers.