Re: [CH] Non-Fruiting Habaneros

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Rich McCormack wrote:
Thanks for the info.  Just one question - do the poblanos need to be
roasted and peeled like New Mex peppers?  I also assume that they can be
used green for stuffing like bells (or in salads, etc.) but should be
ripened to a red for chile.

Thanks for the ideas - I'm really happy with these, especially as they
are growing in a pot.  It's fun having some nice looking BIG peppers for
a change.  We all know performance is more important than size - that's
why hab's are so popular - but size DOES impress.

- Marshall in N'Awlins enjoying another 91F, sunny, humid day

===

> Marshall Williams wrote:
> 
> >  I have lots of tabascos,
> > cascabellas, and poblanos.
> >
> > Any good ideas on what to do with those big poblanos?  Those suckers are
> > BIG (to me at least - I'm used to Thai hots and hab's and other small
> > peppers.)
> 
> I use 'em fresh in place of bell peppers.  Allowed to ripen,
> they can be used in place of fresh red bells or dried and ground
> for use in chile powders or recipes calling for mild to medium
> heat ground red chile or they can be reconstituted whole for use
> in making chile sauces and moles.  Dried pablanos are known as
> ancho chiles.  Anchos have a medium heat and rich, complex
> flavor...thus their use is more for flavor than heat.
> 
> --
> Rich McCormack (Poway, CA) macknet@cts.com
>

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