Below is a list of all known varieties for Poblano Pepper. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Ancho Pepper | The **dried form** of the ripened red Poblano pepper. The drying process results in a wrinkled, deep reddish-brown chili with a mild heat and a rich, sweet, and smoky flavor profile, a cornerstone of classic Mexican mole sauces. |
| Chilhuacle Rojo | A rare, highly-prized, dark red, dried chile from Oaxaca. It has a complex fruity flavor with notes of cocoa and tobacco, and very low heat, essential for *Mole Rojo*. |
| Poblano (Charred/Peeled) | The fresh green Poblano that has been roasted until the skin is blistered and peeled off. The flesh becomes tender and smoky, ideal for chiles rellenos or adding depth to sauces. |
| Poblano (Dehydrated Powder) | The dried, ground form of the green Poblano. It yields a dark green powder with a smoky, earthy, and slightly vegetal flavor, used in high-end spice blends where the red-chile color is not desired. |
| Poblano (Diced/Canned) | The peeled and diced green Poblano preserved in a can or jar. This form is convenient for quick inclusion in soups, casseroles, and Mexican rice dishes. |
| Poblano (Pickled Strips) | Poblano peppers that have been cut into strips and preserved in vinegar and spices. This adds a tangy, slightly spicy crunch to sandwiches and garnishes. |
| Poblano (Pickled Whole) | Whole, fresh Poblanos that have been pickled in vinegar. They are crunchy and tangy, often split open and stuffed after pickling for appetizers. |
| Poblano (Red/Ripe) | The mature, dark-red stage of the Poblano. It is sweeter than the green form and slightly hotter. It is mostly dried for use as the Ancho, but can be used fresh when a deeper, sweeter flavor is desired. |