pablano-ancho peppers
 

I learned something new today... Pablanos are green and fresh and Anchos are red and dried. same pepper. never knew that. I guess that means I can save the seeds from ancho's and grow them maybe?

Yes you can and not all Ancho are red some are dried green.
Ancho means wide.
Worth

The [B]poblano[/B] (Capsicum annuum) is a mild chili [B]pepper[/B] originating in the state of Puebla, Mexico. Dried, it is called [B]ancho[/B] or [B]chile ancho[/B], from the Mexican Spanish name [B]ancho[/B] ("wide") or [B]chile ancho[/B] ("wide [B]chile[/B]").Stuffed fresh and roasted it is popular in [B]chile[/B] rellenos [B]poblanos[/B].

I think this will be as far as I go with a hot pepper this year. Does anyone get a really hot pepper from this or are they truly uniformly mildly hot? I want to minimize my mistakes with hot peppers in recipes that I want mild.

I had a row of misc "Fooled You" type Jalapenos and they got mixed in with the hots after harvest. Maybe a purple Jalapeno grown far away so it will stand out. Or should the ancho be my "hot" choice?

- Lisa

[QUOTE=greenthumbomaha;676202]I think this will be as far as I go with a hot pepper this year. Does anyone get a really hot pepper from this or are they truly uniformly mildly hot? I want to minimize my mistakes with hot peppers in recipes that I want mild.

I had a row of misc "Fooled You" type Jalapenos and they got mixed in with the hots after harvest. Maybe a purple Jalapeno grown far away so it will stand out. Or should the ancho be my "hot" choice?

- Lisa[/QUOTE]
The Pablano or as you call it Ancho can be very tricky.
From the same plant you can get a mild pepper and later in the year get one that burns your lips off.
To me an ancho will always be a dried pablano, ancho meaning wide.
Most of the time when I buy them they are like leather or jerky and I eat them out of hand whole for a snack.
You cant go wrong with this pepper in my opinion.
Worth

[QUOTE=greenthumbomaha;676202]I think this will be as far as I go with a hot pepper this year. Does anyone get a really hot pepper from this or are they truly uniformly mildly hot? I want to minimize my mistakes with hot peppers in recipes that I want mild.

I had a row of misc "Fooled You" type Jalapenos and they got mixed in with the hots after harvest. Maybe a purple Jalapeno grown far away so it will stand out. Or should the ancho be my "hot" choice?

- Lisa[/QUOTE]

I haven't had a hot jalapeno all year, they all seemed so mild - home grown or store bought. Anyhow, here is a list of peppers with their Scoville score. A jalapeno is 5,000-6,000 usually, the bell pepper is 0. Anaheims are also a great choice for a flavorful pepper with only a tiny bit of heat.

[COLOR=#666666][FONT=Arial]Guajillo Pepper[/FONT][/COLOR]
[COLOR=#666666][FONT=Arial]5000[/FONT][/COLOR]
[COLOR=#666666][FONT=Arial]Cajun Belle Pepper[/FONT][/COLOR]
[COLOR=#666666][FONT=Arial]4000[/FONT][/COLOR]
[COLOR=#666666][FONT=Arial]Cascabel Pepper[/FONT][/COLOR]
[COLOR=#666666][FONT=Arial]3000[/FONT][/COLOR]
[COLOR=#666666][FONT=Arial]NuMex Big Jim[/FONT][/COLOR]
[COLOR=#666666][FONT=Arial]3000[/FONT][/COLOR]
[COLOR=#666666][FONT=Arial]Anaheim Pepper[/FONT][/COLOR]
[COLOR=#666666][FONT=Arial]2500[/FONT][/COLOR]
[COLOR=#666666][FONT=Arial]Pasilla Pepper[/FONT][/COLOR]
[COLOR=#666666][FONT=Arial]2500[/FONT][/COLOR]
[COLOR=#666666][FONT=Arial]Poblano Pepper[/FONT][/COLOR]
[COLOR=#666666][FONT=Arial]1500[/FONT][/COLOR]
[COLOR=#666666][FONT=Arial]Peppadew Pepper[/FONT][/COLOR]
[COLOR=#666666][FONT=Arial]1200[/FONT][/COLOR]
[COLOR=#666666][FONT=Arial]Italian Long Hot Pepper[/FONT][/COLOR]
[COLOR=#666666][FONT=Arial]1000[/FONT][/COLOR]
[COLOR=#666666][FONT=Arial]Cubanelle Pepper[/FONT][/COLOR]
[COLOR=#666666][FONT=Arial]1000[/FONT][/COLOR]
[COLOR=#666666][FONT=Arial]Aji Dulce[/FONT][/COLOR]
[COLOR=#666666][FONT=Arial]1000[/FONT][/COLOR]
[COLOR=#666666][FONT=Arial]Mexibell Pepper[/FONT][/COLOR]
[COLOR=#666666][FONT=Arial]1000[/FONT][/COLOR]
[COLOR=#666666][FONT=Arial]Holy Mole Pepper[/FONT][/COLOR]
[COLOR=#666666][FONT=Arial]800[/FONT][/COLOR]
[COLOR=#666666][FONT=Arial]Santa Fe Grande Pepper[/FONT][/COLOR]
[COLOR=#666666][FONT=Arial]700[/FONT][/COLOR]
[COLOR=#666666][FONT=Arial]Banana Pepper [/FONT][/COLOR]
[COLOR=#666666][FONT=Arial]500[/FONT][/COLOR]
[COLOR=#666666][FONT=Arial]Pepperoncini[/FONT][/COLOR]
[COLOR=#666666][FONT=Arial]500[/FONT][/COLOR]
[COLOR=#666666][FONT=Arial]Shi★★★★o Pepper[/FONT][/COLOR]
[COLOR=#666666][FONT=Arial]200[/FONT][/COLOR]
[COLOR=#666666][FONT=Arial]Bell Pepper[/FONT][/COLOR]
[COLOR=#666666][FONT=Arial]0[/FONT][/COLOR]

Our favorite is poblano