Dehydrating Whole Poblano Peppers

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.

 

Day 1

 Here are four poblino peppers. I didn't cut or do anything to them.

 

Day 25

 

I let them dry another three weeks. They got a bit blacker and were very crisp and dry.  

Processing Poblano Peppers

This is Day Two on dehydrating my Poblano Peppers. By now, the peppers had been charred and skinned. If you’ve never charred peppers before, look at the blog on Charring Peppers for instructions on how to char them.

Step One

 Cut the stem ends off the peppers. The seedpod is connected to the stem. If you want peppers to stuff as in Chile Rellanos, this will also be the opening.

Charring Peppers

Poblano Peppers – My First Ever !

Recently, I received a wonderful gift of poblano peppers.  Since they are so expensive, I’ve never purchased fresh ones before.  After doing a bit of research, I was ready to prep them. 

Generally, poblanos are charred to remove the skins before cooking.  I figured if I’ve never done this before, then other people might be in the same situation, too. 

Dehydrating Peppers

Ok, it depends on what kind of peppers you are talking about. 

With bell peppers, the first thing I do after washing is cut the stems off, split them open and remove the seeds. Be sure to remove the white cell dividers, as they can cause a bitter taste.