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Orange Honeydew Melon
Oval-to-round and a delicious cross between a cantaloupe and a honeydew, the very fleshy juicy orangish-yellow pulp of the orange honeydew melon is encased in a hard very yellow matching rind.
Spring Onions
Spring onions are most often utilized raw. The whole onion can be flash blanched and grilled, which brings out more the robust and sweet elements of the onions, and makes them a bolder pair for fish and meats
Green Poblano (Pasilla) Chile Peppers
Inventory, 10 lbs : 26.99
This item was last sold on : 05/23/13
Grower
Poblano Chile peppers are available year round.
Poblano chiles AKA Pasillas are of the species, Capsicum annuum, and the the fruit of the pepper plant, which is also known as a pod. Poblano chiles are cultivated as a fresh market pepper, canned and dried.
Poblano chiles are one of the most complexly flavored mild to medium heat chiles. At their peak ripeness, their elongated, heart shaped, curved and contorted pod is glossy, deep green and thick. The pepper contains a cotton-textured membrane laden with small white seeds. When cut, the pepper's aromas reveal a preview of its flavors: spicy, earthy, rich and bright. Cooking the pepper brings out more flavor profiles, offering depth and undertones both smoky and savory. Aged and dried forms of Pasillas become significantly warmer and develop more depth in flavor.
The Poblano is almost always cooked vs. raw. Cooking the pepper reveals the Poblano's greatest qualities. Poblanos should be fire roasted to obtain the most optimal flavor and texture. Though they are ubiquitously stuffed with rich creamy cheese sauces, black beans, potatoes, seafood, eggs and pork and often fried, they can also be eaten with the simple addition of olive oil and sea salt. Poblanos pair well with other pepper flavors such as guajillo and chipotle, herbs such as cilantro, epazote and oregano, earthy flavors such as mushrooms, and cheeses such as feta, gorgonzola and pecorino. Cooked Poblanos can be preserved by freezing them in an air tight container, extending their shelf-life by approximately six months.
Outside of Northern Mexico and America, the name Pasilla refers to a dried chilaca chile (meaning little raisin). A dried chilaca chile is long and black, mild and earthy. Depending on the region the chile is used the names are used interchangeably. When the Poblano pepper is dried it is referred to as a "dried ancho".
Poblano chiles originated in the Puebla region, south of Mexico City. Its name, a reflection of a citizen of Puebla. It is one of the most common Mexican chiles in both Mexico and American states bordering Mexico. Poblano chiles prefer warm, hot and dry climates and require long days of sunlight, thus preferring warm growing regions and summer growing months. They take quite a long time to grow, averaging 200 days from cultivation to harvest. Cold periods and dark days not only hamper the growing season; they may even prevent a crop from reaching maturity.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
the other 103...
Recipe Ideas
Recipes that include Green Poblano (Pasilla) Chile Peppers. One
is easiest, three is harder.
Recently Spotted
Someone spotted Green Poblano (Pasilla) Chile Peppers using the Specialty Produce app for iPhone and Android.
| Triple A Produce, Inc. |
Seasons/Availability
Poblano Chile peppers are available year round.
Current Facts
Poblano chiles AKA Pasillas are of the species, Capsicum annuum, and the the fruit of the pepper plant, which is also known as a pod. Poblano chiles are cultivated as a fresh market pepper, canned and dried.
Description/Taste
Poblano chiles are one of the most complexly flavored mild to medium heat chiles. At their peak ripeness, their elongated, heart shaped, curved and contorted pod is glossy, deep green and thick. The pepper contains a cotton-textured membrane laden with small white seeds. When cut, the pepper's aromas reveal a preview of its flavors: spicy, earthy, rich and bright. Cooking the pepper brings out more flavor profiles, offering depth and undertones both smoky and savory. Aged and dried forms of Pasillas become significantly warmer and develop more depth in flavor.
Applications
The Poblano is almost always cooked vs. raw. Cooking the pepper reveals the Poblano's greatest qualities. Poblanos should be fire roasted to obtain the most optimal flavor and texture. Though they are ubiquitously stuffed with rich creamy cheese sauces, black beans, potatoes, seafood, eggs and pork and often fried, they can also be eaten with the simple addition of olive oil and sea salt. Poblanos pair well with other pepper flavors such as guajillo and chipotle, herbs such as cilantro, epazote and oregano, earthy flavors such as mushrooms, and cheeses such as feta, gorgonzola and pecorino. Cooked Poblanos can be preserved by freezing them in an air tight container, extending their shelf-life by approximately six months.
Ethnic/Cultural Info
Outside of Northern Mexico and America, the name Pasilla refers to a dried chilaca chile (meaning little raisin). A dried chilaca chile is long and black, mild and earthy. Depending on the region the chile is used the names are used interchangeably. When the Poblano pepper is dried it is referred to as a "dried ancho".
Geography/History
Poblano chiles originated in the Puebla region, south of Mexico City. Its name, a reflection of a citizen of Puebla. It is one of the most common Mexican chiles in both Mexico and American states bordering Mexico. Poblano chiles prefer warm, hot and dry climates and require long days of sunlight, thus preferring warm growing regions and summer growing months. They take quite a long time to grow, averaging 200 days from cultivation to harvest. Cold periods and dark days not only hamper the growing season; they may even prevent a crop from reaching maturity.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Plan Cha | La Mesa CA | 619-213-4277 |
| Chaplos Restaurants & Bar | San Diego CA | 619-798-3888 frdesk |
| Toronado San Diego | San Diego CA | 619-282-0456 |
| Kensington Cafe | San Diego CA | 619-640-0494 |
| Hard Rock Hotel Main Kitchen | San Diego CA | 619-702-3000 |
| Urban Plates Del Mar | San Diego CA | 760-632-8431 |
| World Famous | San Diego CA | 858-272-3100 |
| Poseidon | Del Mar CA | 858-755-9345 |
| Urban Solace | San Diego CA | 619-295-6464 |
| UCSD Food & Nutrition Department Hillcrest | San Diego CA | 619-543-2764 |
| Del Mar Country Club | Rancho Santa Fe CA | 858-759-5500 x207 |
| Beaumont's | San Diego CA | 858-459-0474 |
| Prado at Balboa Park Kitchen | San Diego CA | 619-744-3732 |
| In House Processing | ||
| San Diego Yacht Club | San Diego CA | 619-758-6334 |
| Roy's San Diego | San Diego CA | 619-239-7697 |
| Crown Point Catering | San Diego CA | 619-223-1211 |
| Counterpoint | San Diego CA | (619) 564-6722 |
| Terra Restaurant | San Diego CA | 619-293-7088 |
| Paradise Point Resort Barefoot | San Diego CA | 858-490-6363 |
| Rancho Santa Fe Golf Club | Rancho Santa Fe CA | 858-756-1582 |
| Carnitas Snack Shack | San Diego CA | 619-294-7675 |
| Catamaran | San Diego CA | 858-488-1081 |
| Brooklyn Girl | San Diego CA | 619-296-4600 |
| Neighborhood Burger Wine and Beer | San Diego CA | 619-446-0002 |
| La Jolla Beach & Tennis Club | San Diego CA | 858-454-7126 |
| Burger Lounge Coronado | Coronado CA | 619-435-6835 |
| The Smoking Goat | San Diego CA | 858-232-4220 |
| Searsucker | San Diego CA | 619-233-7327 |
| Union Tribune | San Diego CA | 619-299-3131 |
| Prepkitchen Del Mar | Del Mar CA | 858-792-7737 |
| Claire's on Cedros | Solana Beach CA | 858-259-8597 |
| Bernard'O Restaurant | San Diego CA | 858-487-7171 |
| Hilton Harbor Island | San Diego CA | 619-291-6700 |
| Nordstrom Horton Plaza (#362) | San Diego CA | 602-741-6102 |
| Paradise Point Resort Main Kitchen | San Diego CA | 858-490-6363 |
| Mission Bay Yacht Club | San Diego CA | 858-488-0501 x14 |
| The Bristol Hotel | San Diego CA | 877-784-6835 |
| Bread & Cie Bakery | San Diego CA | 619-688-1788 |
| Brockton Villa Restaurant | San Diego CA | 858-454-7393 |
| Bee Green Diet | San Diego CA | 858-551-1104 |
| Jimmy Love's | San Diego CA | 619-595-0123 |
| Red Door Restaurant & Wine Bar | San Diego CA | 619-295-6000 |
| Waters Catering | San Diego CA | 619-276-8803 ex 4 |
| Cody's at the Cove | San Diego CA | 858-459-0040 |
| JR Produce | San Diego CA | 858-270-3857 |
| Miguel's Eastlake | Chula Vista CA | 619-656-2822 |
| Cueva Bar | San Diego CA | 619-269-6612 |
| Tiger Tiger | San Diego CA | 619 764 5475 |
| BFD-Big Front Door | San Diego CA | 619-255-4100 |
| Bahia Resort Hotel | San Diego CA | 858-488-0551 |
| The Tavern | Coronado CA | 602-628-5890 |
| Blue Point / Coastal Cuisine | San Diego CA | 619-233-6623 |
| Ki's Kitchen Commissary | Carlsbad CA | 760-438-8606 |
| D Bar SoCal | San Diego CA | 619-632-7644 |
| Croces | San Diego CA | 619-233-4355 |
| Toast Catering | san diego CA | 858.208.9422 |
| Tom Hams Light House | San Diego CA | 619-291-9110 |
| Finch's Wine Bar & Bistro | La Jolla CA | 858-456-4056 |
| The Crossings | Carlsbad CA | 760-444-1800 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| Stevie's Catering | San Diego CA | 619-298-7706 |
| La Valencia | San Diego CA | 858-551-3750 |
| Vi At La Jolla Village | San Diego CA | 858-646-7700 |
| Brigantine La Mesa | La Mesa CA | 619-465-1935 |
| Miguel's Cocina Pt Loma | San Diego CA | 619-224-2401 |
| Prepkitchen Little Italy | San Diego CA | 619-247-0394 |
| Baja Betty's | San Diego CA | 619-269-8510 |
| Blind Lady | San Diego CA | 619-255-2491 |
| Eureka | San Diego CA | 858-210-3444 |
| Blue Ribbon Artisan Pizzeria | Encinitas CA | 760-634-7671 |
| Rubicon Deli India Street | San Diego CA | 619-200-4201 |
| Craft and Commerce (Sekscobra Inc.) | San Diego CA | 619-962-5935 |
| Root Cellar Catering Co. | San Diego CA | 760-846-2092 |
| Burger Lounge Commissary | Coronado CA | 619-435-6835 |
| Brigantine Escondido | Escondido CA | 760-743-4718 |
| Pamplemousse Grill | Solana Beach CA | 858-792-9090 |
| Lafayette Hotel | San Diego CA | 619-296-2101 |
| Heights Tavern | San Diego CA | 619-302-8178 |
| Sbicca | Del Mar CA | 858-481-1001 |
| The Lion Share | San Diego CA | 619-564-6924 |
| Prado at Balboa Park Restaurant | San Diego CA | 619-744-3732 |
| Bridges (at El Cajon Blvd) | San Diego CA | 619-501-9448 |
| Firefly Beach | San Diego CA | 619-222-6440 |
| Paradise Point Resort Baleen | San Diego CA | 858-490-6363 |
| Ohana Catering | San Diego CA | 858-278-1043 |
| J six | San Diego CA | 619-531-8744 |
| Vista Valley | Vista CA | 760-758-2800 |
| Puesto | Country Club CA | 858-775-2289 |
| Cheesecake Factory | San Diego CA | 619-683-2800 |
| SuperNatural Sandwich | San Diego CA | 619-356-1992 |
| Juan Chou | San Diego CA | 619-487-0455 |
| Miho Gastrotruck | San Diego CA | 619-867-4295 |
| Martinis above Fourth | San Diego CA | 619-400-4500 |
| Georges at the Cove | San Diego CA | 858-454-4244 |
| Residence Inn Downtown Gaslamp | San Diego CA | 619-487-1200 |
| Hotel Del Coronado Banquets | Coronado CA | 619-435-6611 |
| Gauchito Grill | San Marcos CA | 858-705-1747 |
| The Joint | San Diego CA | 619-222-8272 |
| JRDN Restaurant | San Diego CA | 858-270-5736 |
| Miguel's Cocina Carlsbad | Carlsbad CA | 760-759-1843 |
| The Greenspot Salad Co. | San Diego CA | 858-587-2585 |
| Andaz San Diego | San Diego CA | 619-814-2026 |
| Maderas Golf Club | Poway CA | 858-451-8100 |
| Heat Bar & Kitchen | San Diego CA | 619-546-4328 |
| Hotel Palomar-Salt Box | San Diego CA | 619-515-4062 |
| Barleymash | San Diego CA | 619-276-6700 x304 |
| Wynola Flats Produce | Julian CA | 760-765-2979 |
| Aztec Shops Catering | San Diego CA | 619-594-7641 |
| Great News Cooking School | San Diego CA | 888-478-2433 |
| San Diego Culinary Institute Inc. | La Mesa CA | 619-644-2100 |
| In The Market | San Diego CA | 619-232-6367 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| Bernardo Heights Country Club | San Diego CA | 858-487-4022 |
| Pacific Beach Ale House | San Diego CA | 858-581-2337 |
| Gabardine | San Diego CA | 619-398-9810 |
| Fishery | San Diego CA | 858-272-9985 |
| Pacifica Del Mar | Del Mar CA | 858-792-0505 |
| Estancia Adobe | San Diego CA | 858-550-1000 |
| Zel's Del Mar | Del Mar CA | 858-755-0076 |
| Tender Greens-UTC | San Diego CA | 858-455-9395 |
| Prado at Balboa Park Banquets | San Diego CA | 619-744-3732 |
| The Australian Grill | Carlsbad CA | 858-222-9328 |
Recipe Ideas
Recipes that include Green Poblano (Pasilla) Chile Peppers. One
is easiest, three is harder.Recently Spotted
Someone spotted Green Poblano (Pasilla) Chile Peppers using the Specialty Produce app for iPhone and Android.
Produce Spotting allows you to share your produce discoveries with your neighbors and the world! Is your market carrying green dragon apples? Is a chef doing things with shaved fennel that are out of this world? Pinpoint your location annonymously through the Specialty Produce App and let others know about unique flavors that are around them.
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Hy-vee Altoona, IA Near Altoona, Iowa, United States About 8 days ago |
