For Chefs & Produce Managers Food Service: 323-584-4940 Produce Managers: 800-468-7111
Quantity/Pack: 4 Pounds
Seasonality: Year Round
Sometimes called Pasilla, Melissa’s Poblano Peppers are rich and slightly smoky with mild heat (although the occasional pepper approaches medium heat). Roasting is a must to release this pepper’s true potential. You can roast peppers in an oven or over an open flame—the key is to cover the peppers with plastic or foil after roasting, which creates steam that helps loosen the skin, making it easier to peel. From there, roasted Poblanos can be blended with crema or sour cream for a velvety sauce or made into everyone’s favorite: chile rellenos!
Note: In Northern Mexico, Canada and the United States, the pasilla pepper is commonly used interchangeably for the poblano pepper, when in fact, pasilla and poblano peppers are two distinctly different varieties. Pasilla typically refers to a dried chilaca pepper that is small and narrow (dried poblano peppers are called ancho peppers). In this context, Melissa’s pasilla peppers are poblano peppers, named after Puebla, Mexico, where they originated.