Poblano Peppers

Storage Tips

Refrigerate in a breathable bag
Store unwashed poblanos in a paper bag or perforated produce bag in the crisper drawer. They’ll keep fresh for about 1 week.
Freeze after roasting/peeling
Roast and peel poblanos, let them cool, then lay flat in freezer bags. They keep for 6–8 months and are ready for stuffing, sauces, or soups straight from the freezer.
Dry for ancho chiles
Hang whole poblanos or use a dehydrator until fully dried. Once wrinkled and brittle, they’re technically “ancho chiles,” great for mole or chili pastes. Store in airtight jars or bags.

Roast to deepen flavor
Always roast poblanos (over an open flame, under the broiler, or on a grill) before using in most recipes. The char brings out sweetness and adds smoky depth.
Balance the mild heat
Poblanos are mild, but their earthy flavor pairs beautifully with creamy or tangy elements. Try stuffing them with cheese, drizzling with crema, or finishing dishes with lime. Pairs really well with tomatillos too.
Use both fresh and cooked
Fresh poblanos add crunch and grassy flavor in salsas and salads, while cooked ones bring out their soft, savory/smoky side in soups, stews, and pasta sauces.