Need to harvest poblanos...what to do with them?

mygarOctober 2, 2010

I am a newbie to this forum. I'm sure you get this a lot when people like me grow them and then don't know what to do with them.

I have 2 large beautiful plants of poblano peppers. I have never grown them before and I am pleasantly surprised at how well they did. Now...I don't know what to do with them.

Dry them? for powder? or freeze them to use later in sauce? Could you guide me in the right direction? I have red ones and green ones and they are still hanging on the plant. I wanted to have a plan before I pick them.

Thank you so much for any help.

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greenman28 NorCal 7b/8a

Dry them for powder, or stuff and roast them.
I plan on stuffing with cheese, meat, and croutons...then grilling until perfect....
Roast or smoke the peppers, toss them hot into a zip-lock, and the skins will come off easily.
Then freeze for later use - sauces, chiles, salsas, et cetera.

I only have three large peppers on a plant that is nearly six feet tall.
They didn't grow well for me.

Josh

    Bookmark   October 2, 2010 at 11:29AM
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willardb3

Chiles rellenos.........

Here is a link that might be useful: Rellenos

    Bookmark   October 2, 2010 at 1:03PM
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tsheets(5)

The best thing to do would be to send them to me, and I'll take care of them for you. ;-)

Like above, dry / grind for powder, stuff them, roast/freeze them. Dried poblano = ancho. That may help in your search for recipes.

    Bookmark   October 4, 2010 at 10:30AM
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pyrrho

I have two poblano plants, and I've dried just about every pepper I've harvested.

What I do is wait until I have 8-12 red peppers harvested, split them in half and remove the seeds, and then place them in my oven using the lowest 'warm' setting -- 145F. I have a pizza stone, so they don't fall through the racks, but I'm sure tin foil would work just fine.

After drying in there all day, they'll be soft and still a bit moist. I take them out and place them out of the way in a bowl where they can continue to dry in the open air. Eventually, they'll be as dry as other dried chilies.

To make chili with them, just throw them in a blender with onion, garlic, cumin, etc. (with a little water to get things going) and use that instead of chili powder.

    Bookmark   October 4, 2010 at 10:34PM
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chris082004

I agree with stuffing them. I put some marinated chicken, rice and other veggies in them and rost them until the pepper is tender, not mushy.

Recipe: cut the chicken into fine pieces so it's easy to stuff in the pepper. cook in a small amount of marinade of your choice on stove in a skillet until golden brown on both sides. cook rice as you normally would. cook mixed veggies as normally would. when all that is prepared, stuff as much as you can inside the pepper and place in roasting pan. roast at 350 for ten minutes. Turns out perfect and tasts great.

Very easy to do as well!

Here is a link that might be useful: My Garden Blog

    Bookmark   October 5, 2010 at 12:41PM
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gardendawgie(5)

make sure you save seeds from the red ripe ones.

I like eating them fresh. munching them like an apple.

But I also cook with them. I will eat them with most any other food. Use them for flavor. Food without is so bland.

I like spreading them out on a sandwich.

you can throw them onto the barbeque, fry them, throw into soup, roast them, etc. anyway you can cook you can eat them. do not be afraid of them. Just attack them and eat them with gusto.

the red ripe ones will be the best tasting.

    Bookmark   October 5, 2010 at 2:49PM
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chilemilio

Just remember that these thicker fleshed peppers take longer to cook than your standard anaheims or bells... especially when green. which means you can throw them in with any roast to add a different pepper flavor, and they won't fall apart.

besides roasting... one of my favorite things to do that hasn't been mentioned here is to chop them up with some potatoes (maybe some carrots) and onions, and either grill (very coarse chop) or saute them (finer chop)... add some garlic, and other spices/herbs, and it comes out pretty tasty. other peppers, like anaheims, etc would fall apart on you if you cook them for too long with the potatoes, but poblanos will toast nicely and add a lot of flavor.

    Bookmark   October 5, 2010 at 4:44PM
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