Jump to navigation Jump to search Not mild banana peppers be confused with poblano. It turns from dark green to dark brown when fully mature.
In the United States, producers and grocers sometimes incorrectly use “pasilla” to describe the poblano, a different, wider variety of pepper, the dried form of which is called an ancho. Pasilla are used especially in sauces. They are often combined with fruits and are excellent served with duck, seafood, lamb, mushrooms, garlic, fennel, honey, or oregano. They are sold whole or powdered in Mexico, the United States, and the United Kingdom.
Pasilla de Oaxaca is a variety of smoked pasilla chile from Oaxaca used in mole negro. Chipotle – The smoked and dried form of the jalapeño chili pepper. Guajillo – The dried form of the mirasol chili pepper. The peppers cookbook: 200 recipes from the pepper lady’s kitchen. Denton, Tex: University of North Texas Press.
