Food Alphabet
Chili pepper "poblano" (ancho, mulato)
"Poblano" (ancho, mulato) – chili pepper of medium sharpness, which came to Europe from the Mexican city of Puebla. The shape of the pod "poblano" is heart-shaped, wide, with a flattened blunt tip, its color is darker than that of the pepper "Anaheim".
Mature red "poblano" is much sharper and more attractive in appearance than" poblano " green. The "poblano" pod is approximately 7-14 cm long and approximately 5-7 cm wide.
In its immature form, it is bumpy, dark green in color, but when ripe, it becomes dark red, almost black.
Raw "poblano" pods have a sweet smell. They are used in fresh and dried form. In addition, Mexicans often stuff them or cover them with a beaten egg, and then fry them. They use "poblano" and for the preparation of mole sauces.
Snacks with "poblano" are especially popular in Mexico during the Independence Day celebrations. For example, this pepper is part of the dish "chiles en nogada" (chili in a nut sauce), which consists of green, white and red components corresponding to the three colors of the Mexican flag.
Once fried and peeled, poblano can be stored in canned or frozen forms. (In airtight containers, frozen peppers are stored for several months.)
The dried "poblano" becomes a wide, flat, heart-shaped pod. This pod is called "ancho chili" by the Mexicans, i.e. a wide chili - ancho.
Ancho pepper has a subtle aroma. To prepare this type of pepper, take the ripe red fruits of "poblano", dry them to a black-brown color and a flat, wrinkled state, and after a while the fruits become brick-red.
To obtain dried mulato peppers, mature dark brown "poblano" fruits are selected and also dried to a black-brown wrinkled state. However, in this case, the color of the pepper remains brown after storage. The taste of mulato pepper is sweeter than ancho, and its rich aroma contains notes of chocolate.
