Lorene's Produce Picks
BEER & WINE
Poblano chiles are one of the most complexly flavored mild to medium heat chiles. 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.
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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.
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Alexia - Roasted Tri-Cut Potatoes with Sea Salt
Unit: 32 oz.
Bamboo Cutting/Serving Board & Laguiole Cheese Knife
Unit: 1 ea.
EEL RIVER- 90% Lean Organic Ground Beef
Unit: 1 lb.
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