Poblano peppers | CUESA

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Poblano peppers

This mildly spicy (500–2,500 Scoville heat units) dark green chile originating from Puebla, Mexico, is traditionally stuffed, breaded, and deep-fried for chile rellenos. When dried, it is known as an ancho, a common ingredient in the classic Oaxacan sauce mole poblano.

In Season

June, July, August, September

Recipes with Poblano peppers

Rosemary and Cumin Crusted Pork Chop

Maria Manso, formerly of Asia de Cuba.

Late Summer Roasted Pepper Salad with Poblano Vinaigrette, and Garlicky Chickpeas

Sascha Weiss, Executive Chef, Lettus Cafe Organic.

Fresh Corn Soup

Lulu Clement, Café Marimba.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »