Poblano Pepper Nutrition Facts
Poblano peppers are large, mild chili peppers (1,000-2,000 Scoville units) essential to Mexican cuisine. Fresh poblanos have an earthy, slightly sweet flavor, while dried versions (called anchos) develop a rich, raisin-like taste.
Nutrition Facts
Per 100g serving
Health Benefits
- ✓Excellent vitamin C for immune support
- ✓Good source of vitamin A for vision health
- ✓Mild capsaicin provides anti-inflammatory benefits
- ✓Low calorie for weight management
- ✓Contains antioxidants for cellular protection
Best For
Storage
Store fresh poblanos in a paper bag in the refrigerator for up to 2 weeks. Roasted poblanos keep 5-7 days refrigerated or can be frozen for 6 months. Dried ancho chilies last indefinitely in airtight containers.
Serving Sizes
Frequently Asked Questions
What's the difference between poblano and ancho chilies?
They're the same pepper! Fresh peppers are called poblanos, while dried poblanos are called anchos. Anchos have a sweeter, raisin-like flavor with more concentrated heat. One ancho equals approximately 2-3 fresh poblanos in recipes.
How do I roast and peel poblanos?
Char poblanos directly over a gas flame or under a broiler, turning until blackened all over (about 5 minutes). Place in a covered bowl for 10 minutes to steam. The skin should peel off easily. Make a small slit to remove seeds.
Why are some poblanos hotter than others?
Like all peppers, heat varies by growing conditions. Poblanos grown under stress (heat, drought) produce more capsaicin. Most poblanos are mild, but occasionally one surprises with significant heat. Always taste a small piece first when cooking for guests.
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