The Poblano chile is one of the most widely-used peppers. For folks who are fearful of face-melting chiles, but want a little heat in their cooking, the Poblano’s got just enough fire — 1500 – 3000 Scoville units — that’s milder than a Jalapeño.
This pepper’s mild heat and deep green “bell” pepper flavor make it a go-to ingredient in southwestern cuisine.
Originally grown in the mountainous Mexican state of Puebla,* east of Mexico City, the fresh Poblano chile grows to about 5″ in length and is often used for stuffing and for making chile strips.
Mild and bright powdered Poblano pepper is easy to use. Try Poblano Powder to add flavor to cream sauces, vegetable recipes, and chicken, fish and pasta dishes. Use in enchillada sauces, in your chili, stew, tomato-based or salsa verde.