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Poblano Peppers


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#1 Little Blind Guy

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Posted 31 October 2008 - 05:02 PM

I know they aren't meat, but does anyone know how to dry poblano peppers so they become ancho peppers? I thought this was the most appropriate forum.
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#2 D'Augustine Vineyard

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Posted 31 October 2008 - 06:40 PM

QUOTE (Little Blind Guy @ Oct 31 2008, 06:34 PM) <{POST_SNAPBACK}>
I know they aren't meat, but does anyone know how to dry poblano peppers so they become ancho peppers? I thought this was the most appropriate forum.


We've used two methods. One way is to string them up with some space in between and hang them out to dry. We hang them from the inside of an open umbrella in an area that gets good air circulation. I've also seen people hang them from their eaves. I think you can also hang them in the sun, but we don't do that.

But....probably this time of year you'll want to use your oven if you don't have a dehydrator. I would slit the pepper in half so that's it's butterflied, but you can leave it whole - it just takes longer. Put them on a baking sheet in the oven at 125 and let them go until they dry out completely. Leave the oven door ajar to let the moisture escape.
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#3 croat

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Posted 31 October 2008 - 10:16 PM

Smoke em and dry em, you will not be disappointed smile.gif
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#4 NorthernWiner

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Posted 01 November 2008 - 09:04 AM

I haven't tried with Poblanos, but the oven dried method works great for Cayenne peppers. Air drying peppers works well too if you have a cool, dry place to do so. I've hung entire pepper plants (fruit still attached) upside down in the basement to dry. It can take several weeks.

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#5 SandSquid

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Posted 01 November 2008 - 05:34 PM

Really, all you need is a few pleated paper element air filters, a few bungie cords and a box fan...
Lay down a filter, place whatever you want to dry in the grooves of the first filter, and then continue, stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium.


Sometimes, if I'm feeling really ambitious, I dry mine in a "cool" smoker. Simply wonderful.
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#6 JudoBaggins

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Posted 01 November 2008 - 09:37 PM

I have dried all kinds of peppers using air, smoke and an oven.

Jalapenos are smoke dried to make chipotles because their skin is so thick it takes too long to air dry (though it can be done).

Poblanos are not usually smoke dried but rather air dried to make Anchos.
Though smoke drying would give them a completely different taste.

I dried my poblanos in an oven but I took the temperature to 160 degrees F.
As I recall, it took less than 24 hours.

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#7 Commcfii1963

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Posted 01 November 2008 - 09:54 PM

QUOTE (SandSquid @ Nov 1 2008, 08:06 PM) <{POST_SNAPBACK}>
Really, all you need is a few pleated paper element air filters, a few bungie cords and a box fan...
Lay down a filter, place whatever you want to dry in the grooves of the first filter, and then continue, stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium.
Sometimes, if I'm feeling really ambitious, I dry mine in a "cool" smoker. Simply wonderful.



Sounds like the "Blowhard 4000"

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#8 Little Blind Guy

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Posted 02 November 2008 - 08:52 AM

Thanks for the help everyone. I may try a couple of the different methods to see which works better for me.
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#9 Chef Neil

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Posted 04 November 2008 - 01:51 PM

My daughter needed a science project- so we made a solar oven

and last year as the chilies ripened- we drop them in the oven for 3 or so days- remove the driest...

works great!! untill the rains come...

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#10 Envchemist

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Posted 04 November 2008 - 08:48 PM

There are dryers as well. My BIL always buys/picks a couple of bushels of apples and dries them. If his dehydrator can handle the water in apples..it should do the peppers.



OK. So now that we have ancho peppers...how are you cooking with them???



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#11 SandSquid

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Posted 05 November 2008 - 05:35 AM

QUOTE (Commcfii1963 @ Nov 1 2008, 10:26 PM) <{POST_SNAPBACK}>
Sounds like the "Blowhard 4000"


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#12 JudoBaggins

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Posted 06 November 2008 - 10:46 AM

Chili Peppers tend to smell up a dehydrator.
If you are going to use it exclusively for peppers then have at it.
If you want to use the dehydrator for something else then beware.

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#13 Commcfii1963

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Posted 07 November 2008 - 06:20 PM

QUOTE (SandSquid @ Nov 5 2008, 07:07 AM) <{POST_SNAPBACK}>
You too worship at the Altar of A.B.

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Amen brudda!

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#14 stevec

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Posted 07 November 2008 - 06:58 PM

If you have enough of them, consider the following delicacy:

Stuff the peppers (seeded & deveined) with homemade smoked pork and mild cheese (Fontina works well). Cook on the grill until the peppers are softened a bit and manga.

Yum.

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#15 Wade's Wines

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Posted 07 November 2008 - 11:20 PM

Ummmmmm!!!!!!!!!!!!!!! I have a bunch in the freezer! With BBQ pork, chicken and beef!! All with cheese of course! Yumm! I mixed shredded cheese with a scrambled egg. When baked it's perfect!!!
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