In my research, I had read that you can dry whole poblano
peppers.The instructions said you
string them by their stems and hang them for about two months. They will turn
black and shriveled just like the whole dried ones you find in the Mexican food
department of your grocery story. They can be used in Mexican recipes.
Here are four poblino peppers. I didn't cut or do anything to them.
I let them dry another three weeks. They got a bit blacker and were very crisp and dry.