Poblano Chili

The poblano chili is a mild chili pepper, originating from Puebla, Mexico. It is typically dark green, ripening to a deep red or brown. When dried, it is called an ancho chili.

Poblano peppers are used to add a mild, earthy, and slightly smoky flavor to dishes. They are often roasted and peeled before being stuffed, diced, or pureed into sauces and marinades. They are commonly found in Mexican and Southwestern cuisine.

Poblano peppers are a source of vitamins A and C, and capsaicin, the compound that gives chili peppers their heat. While generally recognized as safe for consumption, no specific regulatory evaluations for capsaicin or poblano peppers as food additives by bodies like the FDA or EFSA are noted. High intakes of very spicy peppers could potentially cause digestive upset in some individuals, but typical culinary use is not associated with adverse health effects.