Roasted Poblano Peppers

Roasted poblano peppers are a variety of chili pepper that has been roasted to enhance its smoky flavor and tenderize its flesh. Originating from Puebla, Mexico, poblano peppers are typically mild to medium in heat. Roasting is often done over an open flame or in an oven, after which the skins are usually removed.

Manufacturers use roasted poblano peppers primarily for their distinct flavor, adding a smoky, slightly spicy taste to foods. They are frequently found in dips, salsas, sauces, soups, and Mexican or Southwestern-inspired dishes, where they contribute both flavor and a characteristic texture.

Roasted poblano peppers are a whole food and are generally recognized as safe by regulatory bodies when consumed as part of a normal diet. They are a source of vitamins and minerals. The U.S. Food and Drug Administration (FDA) does not specifically regulate whole vegetables like poblano peppers as additives. International bodies like the European Food Safety Authority (EFSA) and the Joint FAO/WHO Expert Committee on Food Additives (JECFA) have not specifically evaluated roasted poblano peppers as a food additive, as they are a natural food ingredient.