? for chile pepper experts

[rosen]

I'm getting ready to make some tomatillo sauce that the DH has requested. I usually use either banana or anaheim peppers (whichever the store has at the time) that are roasted and added to the tomatillos along with garlic, onion and a jalapeno or two. All that gets buzzed together.

Well, the store only had poblanos, and I’ve never used those before. Would the work as a good sub? Or is their roasted state so far different from the banana/Anaheim that this would turn into something very different. Not that different is bad – just want to be prepared. :D

[donleyk]

Yes, they'd be a good sub. Heatwise, they're the next step up from a green bell pepper although, mine I grew got plenty hot but usually the store ones aren't screaming hot.

[rosen]

Thanks for the quick reply! This is good to know and has made me realize I need to broaden my pepper using recipes so I get to know more of them. This sauce isn't so much about the heat as it is the tomatillos - although I've been known to sometimes overdo the jalapeno seeds.

[Donna P]

Roasted poblanos have great flavor. We grow our own and sometimes they are too hot; I agree that the store bought ones can be pretty mild.

[patt]

Peppers grown in hot climates tend to be hotter than those grown in more temperate zones. Poblanos are one of the trickier ones. Roast a couple, peel them, then taste before you add to the tomatillos. Use that as your guide. If they are too hot to use the quantity you need to complete the sauce, toss in some of the poblano for flavor and then a can of the mild green chiles for the balance. Chop and freeze the rest to add to soups and stews.

Patt