Re: [CH] Drying Poblano question...

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• In reply to: Dale G. Gutt: "[CH] Drying Poblano question..."

> I tried drying some poblanos over the weekend and have a question
> for you...  
> 
>     Do you have to remove the skin prior to drying?  
> 
> So far the peppers have turned a dark green, almost black in color, but are
> very wrinkled up.  Doesn't seem to look like the dried peppers I have seen
> in stores/markets.  Am I doing something wrong, or just need to first 
> remove the skin?

To make chiles anchos, RIPE (RED) poblanos are dried, with skin on.

I don't know what the name would be for dried green poblanos, but

1) would expect different appearance than chile ancho made from ripe fruit,
   regardless whether dried with skin on or off

2) would expect probably they are dried after removing the skin, just as
   chile pasado is made from green New Mexico chiles after removing the
   skin (whereas normal dried New Mex chiles are made by drying _ripe_
   _red_ chiles of this type with skin still on, exactly in same fashion as
   chile ancho is made by drying whole, unprocessed, unmodified red ripe
   chile poblano.

 ---   Brent

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