Ancho, Ancho Man

Ancho, Ancho Man
I want to be
an ancho man

Sorry. “Poblano” is tough to work into a corny title so the “Macho Man” chorus it was…..

Anyway, this post is actually about poblano peppers, the mild green chile used in chile rellenos. Once a poblano is dried, it turns a dark red and is then referred to as an “ancho” pepper.

This year I got 0% germination from my poblano seeds and ended up picking up a single plant from the Home Depot garden center (Bonnie nurseries supplies the stores in my area).

The plant is over 5 feet tall now and as of this morning had about two dozen peppers on it. I have read that the time to harvest poblanos is when the green turns really dark with a black hue to it, like the one on the right:

So I harvested a few, along with yet another pile of jalapenos:

I haven’t decided whether to roast and freeze these or consume them over the next week, or perhaps string them up to dry in to anchos.

(After being stuck in south Florida on business for a week, a weak pepper picture post is all I can muster. )