mazakaal Posted July 9, 2010 Share Posted July 9, 2010 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? Quote Link to comment Share on other sites More sharing options...
Guest Alte Veste Academy Posted July 9, 2010 Share Posted July 9, 2010 I would probably use an Anaheim? Do you have those? If not, some seeded and deveined jalapenos would work. Quote Link to comment Share on other sites More sharing options...
Mrs Mungo Posted July 9, 2010 Share Posted July 9, 2010 :iagree: with the above. If you can't find any mild peppers, you could just use a bell pepper, even. It would be fine. Quote Link to comment Share on other sites More sharing options...
Slartibartfast Posted July 9, 2010 Share Posted July 9, 2010 I would use an aneheim as well, anaheims have the same level of heat as poblanos. http://missvickie.com/howto/spices/peppers/peppersdict.html If you use a hotter pepper like jalapano or fresno then seeding and deveining will really reduce a lot of the heat. Quote Link to comment Share on other sites More sharing options...
mazakaal Posted July 9, 2010 Author Share Posted July 9, 2010 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. Quote Link to comment Share on other sites More sharing options...
kalanamak Posted July 9, 2010 Share Posted July 9, 2010 I would probably use an Anaheim? Do you have those? If not, some seeded and deveined jalapenos would work. :iagree:Esp. about the anaheims. Quote Link to comment Share on other sites More sharing options...
Spy Car Posted July 9, 2010 Share Posted July 9, 2010 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 Quote Link to comment Share on other sites More sharing options...
mazakaal Posted July 10, 2010 Author Share Posted July 10, 2010 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. Quote Link to comment Share on other sites More sharing options...
Spy Car Posted July 10, 2010 Share Posted July 10, 2010 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 Quote Link to comment Share on other sites More sharing options...
mazakaal Posted July 10, 2010 Author Share Posted July 10, 2010 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.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1997563 Hope it turns out all right. Quote Link to comment Share on other sites More sharing options...
Spy Car Posted July 10, 2010 Share Posted July 10, 2010 It's a recipe from Southern Living . http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1997563Hope 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 Quote Link to comment Share on other sites More sharing options...
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