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What could I substitute for a poblano pepper?


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#1 mazakaal

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Posted 09 July 2010 - 11:57 AM

I found a recipe for Southwestern Chicken Salad that looks good, but I don't think I'll be able to find a poblano pepper here. I've never had one, so I don't really know what it is. Does anyone know what would be a suitable substitute?

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Posted 09 July 2010 - 12:05 PM

I would probably use an Anaheim? Do you have those? If not, some seeded and deveined jalapenos would work.

#3 Mrs Mungo

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Posted 09 July 2010 - 02:14 PM

:iagree: with the above. If you can't find any mild peppers, you could just use a bell pepper, even. It would be fine.

#4 Slartibartfast

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Posted 09 July 2010 - 02:48 PM

I would use an aneheim as well, anaheims have the same level of heat as poblanos.

http://missvickie.co...eppersdict.html

If you use a hotter pepper like jalapano or fresno then seeding and deveining will really reduce a lot of the heat.

#5 mazakaal

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Posted 09 July 2010 - 03:08 PM

Thanks, ladies. I don't know if I can find an anaheim either. If not I'll just go with de-veining and de-seeding a jalapeno.

#6 kalanamak

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Posted 09 July 2010 - 05:28 PM

I would probably use an Anaheim? Do you have those? If not, some seeded and deveined jalapenos would work.


:iagree:Esp. about the anaheims.

#7 Spy Car

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Posted 09 July 2010 - 05:43 PM

Thanks, ladies. I don't know if I can find an anaheim either. If not I'll just go with de-veining and de-seeding a jalapeno.


Poblanos are generally used with the skins roasted (blackened) and then removed. If you can't find an Anaheim, you could de-veining and de-seeding a small amount of Jalapeno and some proportion of regular bell pepper (depending on your tolerance for picante) but roasting the skins of both will get you closest to the Poblano flavor.

Bill

#8 mazakaal

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Posted 09 July 2010 - 07:31 PM

Poblanos are generally used with the skins roasted (blackened) and then removed. If you can't find an Anaheim, you could de-veining and de-seeding a small amount of Jalapeno and some proportion of regular bell pepper (depending on your tolerance for picante) but roasting the skins of both will get you closest to the Poblano flavor.

Bill


The recipe doesn't call for roasting, just chopping and adding to the rest of the salad ingredients. I could do a mix of Jalapeno and bell pepper, though. I guess I'll have to play with it and see what tastes good. Thanks.

#9 Spy Car

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Posted 09 July 2010 - 11:56 PM

The recipe doesn't call for roasting, just chopping and adding to the rest of the salad ingredients. I could do a mix of Jalapeno and bell pepper, though. I guess I'll have to play with it and see what tastes good. Thanks.


Since you don't have Poblanos you don't need to worry about it, but the skin on raw Poblanos is unpalatable in its waxiness, and the flavor of the flesh is not so good. but this pepper transforms when it is roasted and the skin is removed, or when it is dried and becomes an Ancho chile. I'd be skeptical of a recipe that called for raw Poblanos.

And I've got a feeling you will actually be better off with your "substitute" mix of Jalapenos and Bell peppers which are fine raw.

Lucky you! :D

Bill

#10 mazakaal

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Posted 10 July 2010 - 01:10 AM

Since you don't have Poblanos you don't need to worry about it, but the skin on raw Poblanos is unpalatable in its waxiness, and the flavor of the flesh is not so good. but this pepper transforms when it is roasted and the skin is removed, or when it is dried and becomes an Ancho chile. I'd be skeptical of a recipe that called for raw Poblanos.


It's a recipe from Southern Living . http://find.myrecipe...cipe_id=1997563
Hope it turns out all right.

#11 Spy Car

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Posted 10 July 2010 - 01:35 AM

It's a recipe from Southern Living . http://find.myrecipe...cipe_id=1997563
Hope it turns out all right.


3/4 Cup of Mayo? Gack!

I don't think the folks at Southern Living know the first thing about the South-West, or chili peppers, or "salads".

The only "green" in this "salad" is 1/4 cup of cilantro. Plus the raw Poblano (which is almost indigestible raw). You're lucky you couldn't find any :D

I'm not loving this recipe, but I'm hoping your version is to your liking.

Bill


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