Category: Peppers (Poblano, Anaheim)

This is a quick way to add smokey, robust flavor. Either the fish or chicken would be great in tacos as well. And this does not make a whole lot so feel free to scale up if you have lots of folks to feed. It's also good as a salsa on already cooked fish or meats or vegetables or eggs.  ... Read more »

This is simple and good. You can add chard or collards to this as well and also some cooked beans if you’d like. This version had some sweet red peppers as well as the roasted poblanos.    Serves 4-6... Read more »

This is a childhood favorite dish that I have incorporated into my own repertoire. I still love eating this at my mother’s and since she grows all the Anaheim peppers it’s a regular dish. Make a simple cucumber salad and call it dinner. I don’t know where she originally got the idea but it’s an unusual and wonderful dish. She makes it with a whole bunch of parsley.  ... Read more »

[caption id="attachment_19814" align="aligncenter" width="660"] Corn tortillas are more traditional but flour tortillas are great too. I was really short on cream for the above version and they were still delicious. Cook with what you have![/caption]   This is a variation on the Mexican dish Rajas.  It’s delicious, smoky and easily varied. I’ve included a meat (beef) and vegetarian (potato) option below.   Note: If you're in a hurry you can saute the peppers with the onions and potatoes and skip the roasting and peeling. It's not as smoky but still delicious.  ... Read more »

Poblano peppers are central to Mexican cuisine. They are meaty, fragrant and very flavorful and greatly vary in their level of heat/spice with most of them being fairly mild. They are usually roasted (or broiled) and peeled and seeded before either stuffing or adding to salsas, soups, sauces, etc.  Chiles en nogada and chile relleno are the two most famous Mexican dishes featuring poblano peppers. Poblano peppers turn red and almost black when fully mature and when dried are called chili ancho.      Anaheim peppers, much like poblanos, tend to be only mildly spicy but can occasionally surprise with their heat. They are slightly more delicate than poblanos and are more slender in shape and lighter in color.  Like poblanos they are often roasted and peeled before using, but can be also be used fresh. They are delicious in sauces, soups, salsas, and more.   Peppers keep well in the fridge for a week or more. Later in the season they can be quite fragile and spoil more quickly. Check for soft spots that develop almost imperceptibly. If you don't have time to use them but can find time to roast and peel you can freeze them for future use.   To roast peppers, set under broiler, turning them regularly to evenly blacken all sides. Put blistered put them in a bowl and cover to steam and cool, which continues to loosen the skin. Then peel and deseed and you’re ready to go.... Read more »