Produce Briefs...
Garlic Flowers
Garlic flowers are essentially the flowering seeds of a garlic plant. They emerge at the tip of the garlic's above-ground stem. The seeds appear once the garlic has reached maturity or if the plant begins to bolt early
Green Shishito Chile Peppers
Japanese peppers are mildly spicy and most often prepared cooked. Saute peppers in olive oil, over high heat, until they just begin to blister- serve hot, sprinkled with sea salt.
Green Poblano (Pasilla) Chile Peppers
Inventory, 10 lbs : 45.20
This item was last sold on : 06/17/13
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. The Poblano pepper is a mild to hot chile with a hotness measured in the Scoville scale at 1,000 to 2,000 heat units. 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 110...
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. The Poblano pepper is a mild to hot chile with a hotness measured in the Scoville scale at 1,000 to 2,000 heat units. 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.
| Pacifica Del Mar | Del Mar CA | 858-792-0505 |
| JRDN Restaurant | San Diego CA | 858-270-5736 |
| Jimmy Love's | San Diego CA | 619-595-0123 |
| Cody's at the Cove | San Diego CA | 858-459-0040 |
| Martinis above Fourth | San Diego CA | 619-400-4500 |
| Hotel Del Coronado 1500 Restaurant | Coronado CA | 619-435-6611 |
| Roy's San Diego | San Diego CA | 619-239-7697 |
| Alchemy Catering | San Diego CA | |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| The Australian Grill | Carlsbad CA | 858-222-9328 |
| Union Tribune | San Diego CA | 619-299-3131 |
| Paradise Point Resort Baleen | San Diego CA | 858-490-6363 |
| Prepkitchen Little Italy | San Diego CA | 619-247-0394 |
| La Valencia | San Diego CA | 858-551-3750 |
| Hotel Del Coronado Banquets | Coronado CA | 619-435-6611 |
| Catamaran | San Diego CA | 858-488-1081 |
| Pacific Beach Ale House | San Diego CA | 858-581-2337 |
| Hilton San Diego Gaslamp | San Diego CA | 619-231-4040 |
| Rancho Santa Fe Golf Club | Rancho Santa Fe CA | 858-756-1582 |
| Miguel's Cocina Coronado | Coronado CA | 619-437-4237 |
| Brockton Villa Restaurant | San Diego CA | 858-454-7393 |
| Sbicca | Del Mar CA | 858-481-1001 |
| Brooklyn Girl | San Diego CA | 619-296-4600 |
| Miguel's Cocina Carlsbad | Carlsbad CA | 760-759-1843 |
| Wynola Flats Produce | Julian CA | 760-765-2979 |
| Hotel Palomar-Salt Box | San Diego CA | 619-515-4062 |
| Carnitas Snack Shack | San Diego CA | 619-294-7675 |
| Toast Catering | san diego CA | 858.208.9422 |
| Tiger Tiger | San Diego CA | 619 764 5475 |
| Prepkitchen Del Mar | Del Mar CA | 858-792-7737 |
| Amalfi Gourmet LLC | San Diego CA | 619-379-3099 |
| San Diego Culinary Institute Inc. | La Mesa CA | 619-644-2100 |
| Fishery | San Diego CA | 858-272-9985 |
| Tom Hams Light House | San Diego CA | 619-291-9110 |
| The Lion Share | San Diego CA | 619-564-6924 |
| Bernardo Heights Country Club | San Diego CA | 858-487-4022 |
| Salt and Cleaver | San Diego CA | 520-205-1288 |
| Plan Cha | La Mesa CA | 619-213-4277 |
| Heat Bar & Kitchen | San Diego CA | 619-546-4328 |
| Alchemy Restaurant | San Diego CA | 619-255-0616 |
| Heights Tavern | San Diego CA | 619-302-8178 |
| Bridges (at El Cajon Blvd) | San Diego CA | 619-501-9448 |
| Brigantine Escondido | Escondido CA | 760-743-4718 |
| Terra Restaurant | San Diego CA | 619-293-7088 |
| The Tavern | Coronado CA | 602-628-5890 |
| Miho Gastrotruck | San Diego CA | 619-867-4295 |
| Craft and Commerce (Sekscobra Inc.) | San Diego CA | 619-962-5935 |
| Paradise Point Resort Barefoot | San Diego CA | 858-490-6363 |
| Come On In La Jolla | San Diego CA | 858-551-1063 |
| Bread & Cie Bakery | San Diego CA | 619-688-1788 |
| La Jolla Beach & Tennis Club | San Diego CA | 858-454-7126 |
| Urban Solace | San Diego CA | 619-295-6464 |
| Neighborhood Burger Wine and Beer | San Diego CA | 619-446-0002 |
| Georges at the Cove | San Diego CA | 858-454-4244 |
| Pamplemousse Grill | Solana Beach CA | 858-792-9090 |
| Rubicon Deli India Street | San Diego CA | 619-200-4201 |
| SuperNatural Sandwich | San Diego CA | 619-356-1992 |
| Vi At La Jolla Village | San Diego CA | 858-646-7700 |
| Beaumont's | San Diego CA | 858-459-0474 |
| Lafayette Hotel | San Diego CA | 619-296-2101 |
| Bankers Hill Bar | San Diego CA | 619-231-0222 |
| JR Produce | San Diego CA | 858-270-3857 |
| The Crossings | Carlsbad CA | 760-444-1800 |
| Ohana Catering | San Diego CA | 858-278-1043 |
| Del Mar Country Club | Rancho Santa Fe CA | 858-759-5500 x207 |
| Great News Cooking School | San Diego CA | 888-478-2433 |
| Claire's on Cedros | Solana Beach CA | 858-259-8597 |
| Hard Rock Hotel Main Kitchen | San Diego CA | 619-702-3000 |
| Stevie's Catering | San Diego CA | 619-298-7706 |
| Fish Public | San Diego CA | 619-281-4014 |
| Eureka | San Diego CA | 858-210-3444 |
| Prado at Balboa Park Restaurant | San Diego CA | 619-744-3732 |
| Surf Side Cuisine | San Diego CA | 619 507-0891 |
| Counterpoint | San Diego CA | (619) 564-6722 |
| Culinary Specialties | San Marcos CA | 760-744-8220 |
| Eclipse Chocolat | San Diego CA | 619-578-2984 |
| Barleymash | San Diego CA | 619-276-6700 x304 |
| Andaz San Diego | San Diego CA | 619-814-2026 |
| D Bar SoCal | San Diego CA | 619-632-7644 |
| Brigantine La Mesa | La Mesa CA | 619-465-1935 |
| Eat Well With Mel | Chula Vista CA | 858-210-2553 |
| Giuseppe Restaurants & Fine Catering | San Diego CA | 760-822-3593 sal |
| UCSD Food & Nutrition Department Hillcrest | San Diego CA | 619-543-2764 |
| Mission Bay Yacht Club | San Diego CA | 858-488-0501 x14 |
| World Famous | San Diego CA | 858-272-3100 |
| The Joint | San Diego CA | 619-222-8272 |
| Cheesecake Factory | San Diego CA | 619-683-2800 |
| Croces | San Diego CA | 619-233-4355 |
| The Bristol Hotel | San Diego CA | 877-784-6835 |
| San Diego Yacht Club | San Diego CA | 619-758-6334 |
| Searsucker | San Diego CA | 619-233-7327 |
| Gauchito Grill | San Marcos CA | 858-705-1747 |
| Blue Ribbon Artisan Pizzeria | Encinitas CA | 760-634-7671 |
| Bee Green Diet | San Diego CA | 858-551-1104 |
| Cozymels | San Diego CA | 858-658-0480 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| Waters Catering | San Diego CA | 619-276-8803 ex 4 |
| Starlite | San Diego CA | 619-358-9766 |
| Estancia Adobe | San Diego CA | 858-550-1000 |
| BFD-Big Front Door | San Diego CA | 619-255-4100 |
| Chaplos Restaurants & Bar | San Diego CA | 619-798-3888 frdesk |
| Urban Plates Del Mar | San Diego CA | 760-632-8431 |
| Blue Point / Coastal Cuisine | San Diego CA | 619-233-6623 |
| Blind Lady | San Diego CA | 619-255-2491 |
| In House Processing | ||
| Zel's Del Mar | Del Mar CA | 858-755-0076 |
| Delicia's | Rancho Santa Fe CA | 858-756-8000 |
| Residence Inn Downtown Gaslamp | San Diego CA | 619-487-1200 |
| Juan Chou | San Diego CA | 619-487-0455 |
| J six | San Diego CA | 619-531-8744 |
| Aztec Shops Catering | San Diego CA | 619-594-7641 |
| Prado at Balboa Park Kitchen | San Diego CA | 619-744-3732 |
| Convention Center East | San Diego CA | 619-525-5832 |
| Cueva Bar | San Diego CA | 619-269-6612 |
| Miguel's Eastlake | Chula Vista CA | 619-656-2822 |
| Baja Betty's | San Diego CA | 619-269-8510 |
| Burger Lounge Commissary | Coronado CA | 619-435-6835 |
| Tender Greens-UTC | San Diego CA | 858-455-9395 |
| Maderas Golf Club | Poway CA | 858-451-8100 |
| Hilton Harbor Island | San Diego CA | 619-291-6700 |
| Prado at Balboa Park Banquets | San Diego CA | 619-744-3732 |
| Puesto | Country Club CA | 858-775-2289 |
| Paradise Point Resort Main Kitchen | San Diego CA | 858-490-6363 |
| Gabardine | San Diego CA | 619-398-9810 |
| Nordstrom Horton Plaza (#362) | San Diego CA | 602-741-6102 |
| Miguel's Cocina Pt Loma | San Diego CA | 619-224-2401 |
| Firefly Beach | San Diego CA | 619-222-6440 |
| Root Cellar Catering Co. | San Diego CA | 760-846-2092 |
| Crown Point Catering | San Diego CA | 619-223-1211 |
| The Greenspot Salad Co. | San Diego CA | 858-587-2585 |
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.
|
Hy-vee Altoona, IA Near Mitchellville, Iowa, United States About 32 days ago, 5/16/13 |
