Penn Herb Wellness Guide
Poblano Pepper
Preparation, Uses, & Tips
The seeds and membranes in chile peppers contain most of the capsaicin, the compound that lends them their mouth-searing qualities. To reduce the chile’s heat, remove its seeds and veins. Fresh poblano chiles should be peeled before using. Traditional recipes recommend searing the peppers over a gas flame, or broiling them in the oven until the skins are blackened. Cool in a sealed plastic bag or foil and then remove the skins. These mild chiles, a staple of Mexican cuisine, are most often served stuffed or as a component of mole sauce.
Copyright 2024 TraceGains, Inc. All rights reserved.
Learn more about TraceGains, the company.
The information presented in the Food Guide is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.