I love to fire roast pablanos for salsa. I love to make salsa at every level of spice. For my milder folks, they still get great flavor without too much heat. Anchos are great as part of a blend for chili (the food, not the pepper, lol)
Great job Chef at educating us regarding these peppers. When I went to cooking school in 1971, these peppers were never in the kitchen or even discussed. Times have changed as have our taste buds.
Chile rellenos are the absolute bomb they should be way more popular than they are but I think the word "chile" scares away a lot of whiteys like me unjustly. Give it a try sometime. The Mexicans really got food on this continent figured out. Actually has flavor lol.
This is great, i learned this intuitively before i looked it up while growing peppers. This applies to all peppers, they are really unique in that way! I really enjoy how the flavors of my peppers change throughout the harvesting season
I made stuffed pablanos one summer. It had cream cheese, sausage, rice, stock, cheese and some other stuff (I can't remember what). I roasted them in the oven before stuffing them. I used brown rice but it took way too long to cook. I did not let leftovers go to waste. It was very good. But I would like to find another recipe to try. (I wouldn't be able to find the recipe I used).
Aside from chili relleno, I would like a video on stuffed pablanos.
When I saw your darker piles, I thought you were going to say Ancho and Chipotle. Oh well. What do I know? Is it the jalapeño they use for chipotle? I don’t know that, either. I did not know about chipotle until I moved away from chile country.
Just moved to Tucson and getting to know peppers. The whole fresh dried and then dried another way different name stuff is a pain. Raisin and prune are dumb too.
Can't tell you how embarrassed I was when I asked for Chipotle pepper seeds at the hardware store and was told that Chipotle peppers are just smoked Jalapeños. Doh!
Poblano are one of my favorite peppers I love adding them to my omelettes, Chili, salsa Verde (I have to make it milder then I'd prefer it my family can't handle heat)
(Also, I appreciate you saying the Spanish words in an English manner. I often find English speakers tend to slur Spanish words more often than not and I'm left confused as to what they meant. I can't be the only one who experiences this…)
I so needed to know this pepper progression , i dont eat hot peppers but now i understand what type of prpper people are speeking of. You are so very informative. Also now i can pronounce the names correctly. Thank you. ❤❤❤❤❤ ❤❤
46 Comments
Tremendous depth in chile knowledge chef. Thanks ❤
This is one of the best! I grew up watching Alton Brown and this strikes that cord. Awesome video!
I needed that knowledge and will go explore it… thank you!
Love those chilies. Good choices.
I need to wash my hands
I love to listen to your words and thoughts about chiles ❤️
I love to fire roast pablanos for salsa. I love to make salsa at every level of spice. For my milder folks, they still get great flavor without too much heat. Anchos are great as part of a blend for chili (the food, not the pepper, lol)
Great job Chef at educating us regarding these peppers. When I went to cooking school in 1971, these peppers were never in the kitchen or even discussed. Times have changed as have our taste buds.
Great short video telling us about them!!
I love pablanos 😋
Chile Rellenossss❤❤❤
Thank you!🥰😇😘
Great explanation! I didn’t know the progression of these peppers! Thanks for sharing your expertise!
Please add subtitles. So I can watch your videos with low volume and also so I can have the spelling things to look up.
Love the videos
Chile rellenos are the absolute bomb they should be way more popular than they are but I think the word "chile" scares away a lot of whiteys like me unjustly. Give it a try sometime. The Mexicans really got food on this continent figured out. Actually has flavor lol.
I just made Chicken Poblano soup two days ago. 😋🙏
This is great, i learned this intuitively before i looked it up while growing peppers. This applies to all peppers, they are really unique in that way! I really enjoy how the flavors of my peppers change throughout the harvesting season
Also recommend other well known chef Rick Bayless for using dried chiles
I made stuffed pablanos one summer. It had cream cheese, sausage, rice, stock, cheese and some other stuff (I can't remember what). I roasted them in the oven before stuffing them. I used brown rice but it took way too long to cook. I did not let leftovers go to waste. It was very good. But I would like to find another recipe to try. (I wouldn't be able to find the recipe I used).
Aside from chili relleno, I would like a video on stuffed pablanos.
Anchos are a must in your chili arsenal.
Make the enchilada sauce from the ancho chilies… makes the best enchiladas ❤
When I saw your darker piles, I thought you were going to say Ancho and Chipotle. Oh well. What do I know? Is it the jalapeño they use for chipotle? I don’t know that, either. I did not know about chipotle until I moved away from chile country.
I think pasillas are very raisin-y peppers
Mmmmmole 😊😊😊😊 Oaxacan is where it's at. Mmm mmm good.
I appreciate it brother!!! And I would rather thank you now!!!!
Finally something I already know 😄
Just moved to Tucson and getting to know peppers. The whole fresh dried and then dried another way different name stuff is a pain. Raisin and prune are dumb too.
This channel is so great bro. You're born to be an educator I love watching you
Stuffed pablano is 🔥
Can't tell you how embarrassed I was when I asked for Chipotle pepper seeds at the hardware store and was told that Chipotle peppers are just smoked Jalapeños. Doh!
Poblano are one of my favorite peppers I love adding them to my omelettes, Chili, salsa Verde (I have to make it milder then I'd prefer it my family can't handle heat)
So are these less spicy than a jalapeño?
Thank you Bob for another great recipe
I didn't know poblanos and ancho were the same thing. Thanks for the info man!
Dr Pepper strikes again.
(Also, I appreciate you saying the Spanish words in an English manner. I often find English speakers tend to slur Spanish words more often than not and I'm left confused as to what they meant. I can't be the only one who experiences this…)
The best chile relleno I've ever had was a stuffed Hatch green chile in Farmington, NM.
I have a single poblano pepper in my fridge.. anything I can do to get it like one of those dried peppers 😅
I so needed to know this pepper progression , i dont eat hot peppers but now i understand what type of prpper people are speeking of. You are so very informative. Also now i can pronounce the names correctly. Thank you. ❤❤❤❤❤ ❤❤
I love that apron brother! I love unique ones that bring alittle color to the kitchen.
i was 44 years old when i learned that paprika was just ground up bell pepper
For some reason, markets in SoCal all mislabeled the poblano as a pasilla. It drove me crazy when I lived there.
Love using dried ancho and other dried chiles in my birria
Would love to see your favorite dish with each type of pepper!
Avoid touching hot peppers with your bare hands, people.
It's not always a problem after washing your hands but sometimes that stuff doesn't wash off your hands
Great information. Thanks for the post.
More like this.
You should show us how you’d do a mole sometime.