Variety: Poblano
Species: Capsicum annuum
Origin: Puebla, Mexico.
Picante Class: Legendary
Category: Heirloom
Description: Poblano is a culinary gem. Its mild flavour allows other ingredients to shine, while its thick walls provide structure. Roast and peel them to remove any waxy texture. When dried, they transform into ancho chillis, a key ingredient in many sauces.
Plant Size:
Pungency:
Grow Difficulty: Easy
Days to Germination: Approximately 7 to 10 days
Days to Harvest: Around 90 to 100 days after transplant
Culinary Uses:
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Stuffed Peppers: Fill Poblano's with cheese, meat, or grains for a delightful dish.
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Chiles Rellenos: Batter and fry them for a classic Mexican treat.
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Sauces and Salsas: Blend them into rich sauces or chunky salsas.
Recipe:
Chiles en Nogada
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Ingredients:
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4 Poblano's (roasted, peeled, and deseeded)
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1 cup ground beef or pork
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1/2 cup diced onion
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1/2 cup diced tomatoes
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1/2 cup chopped almonds
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1/2 cup dried cranberries
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1/2 cup crumbled queso fresco
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1/2 cup pomegranate seeds
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For the walnut sauce:
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1 cup walnuts
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1/2 cup milk
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1/4 cup queso fresco
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Salt and pepper to taste
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Instructions:
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Stuff the roasted Poblano's with the ground meat, onion, tomatoes, almonds, and cranberries.
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Top with queso fresco and pomegranate seeds.
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Blend the walnut sauce ingredients until smooth.
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Pour the sauce over the stuffed peppers.
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Serve chilled and enjoy!
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Additional information
Weight | 0.001 kg |
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Seed Pack Size | 10 Seeds, 5 Seeds |
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