If you like the flavor and heat of jalapeños but prefer the adaptability of bell pepper, poblanos could be the pepper for you. These triangular-shaped dark green peppers are almost as big as bell peppers, although they’re slightly spicier.
Poblano peppers are also quite easy to grow and can produce a lot of fruit. Knowing how to store poblano peppers will come in handy if you have a surplus of them.
Poblano peppers are a type of chili pepper that is typically dark green and slightly sweet. They are most commonly used in Mexican dishes but can also be used in other types of cuisine.
The best time to harvest poblano peppers is when they are dark green and have smooth skin. They can be harvested either by cutting them off the plant with scissors or pulling them off the plant.
It’s commonly viewed as a fruity pepper with spiciness. These are commonly roasted before being used in sauces, salsas, chilis, or baked. They’re also used with onions and garlic in grilled steak and quesadillas.
Poblano peppers have become one of the most commonly used spices in the kitchen due to their versatility. That’s why it’s crucial to understand how to store poblano peppers.
These peppers have no set shelf-life; it all depends on their storage. Its shelf life can be extended for a few weeks by storing it in a cooler setting, such as a refrigerator.
However, storing them in a colder environment, such as a refrigerator, can extend their shelf life to months. Let’s see how to store Poblano peppers.
If you are not planning to store them for longer-term, you can also put them in the fridge. If you want to keep your poblano peppers for a week or two, you can store them in the fridge. Once they are harvested, poblano peppers can be stored in the fridge for up to one week.
- Remove the stem. If you are going to store your peppers in the fridge, it’s best to remove the stem. This will prevent bacteria from growing on the stem.
- Wash and dry the peppers. Wash your peppers in cold water and carefully dry them off with a paper towel.
- Before keeping your Poblano peppers, make sure they’re completely dry. When peppers are purchased at a grocery store, they may be damp from produce aisle misters. If they’re damp when you get them home, pat them dry with a paper towel before putting them away.
- Once the Poblano peppers have dried, place them inside a plastic bag and close or tie the bag shut. The Poblano peppers will be kept fresh in a gentle, humid environment created by the sealed plastic bag.
- Put the Poblano peppers in the crisper drawer of the refrigerator. Because the front portion of the crisper drawer is slightly warmer than the drawer’s middle or back, it is recommended to place the peppers there.
How To Store Poblano Peppers by Freezing
If you want to store poblano peppers for a longer period, freezing is the best option. Once they are harvested, poblano peppers can be stored in the fridge for up to one week. They can also be frozen for up to six months.
- Peppers should be rinsed and dried. To freeze, choose peppers that are healthy and free of blemishes. Slice away any areas of the peppers that have mold or decay. Rinse the Poblano peppers under cold water and carefully dry them.
- Take off the stems and seeds. Scrape out the seeds from inside the big stems. If you want to save some seeds for planting, do so; otherwise, throw them away.
- Peppers should be cut into 2-3 inch long sticks. You can cut your poblano peppers into any shape you want, but I like to cut them into 2-3 inch long sticks that are about 1/2 inch broad. This makes them ideal for adding later into a stir fry. If you’re going to use the peppers in salsa, chop them up smaller.
- For 1 hour, flash freeze the slices. Arrange your sliced poblanos in a single layer on a baking sheet. Place the peppers for about an hour in the freezer or until firm. This method prevents the pepper slices from adhering together when frozen for a long time.
- Fill freezer bags with the slices. Use freezer bags instead of sandwich baggies for your peppers. Freezer bags are designed to help avoid freezer burn while storing food.
- Take the air out of the bags. Extract as much air as possible from the bags after they’re full. Submerging the bags in water and leaving a little portion of the seal open to allow air to escape is one method we prefer to use. Keep an eye on the bags to ensure they don’t get wet! Then, while the bags are still immersed, seal them. There must be very little air within the bags when you pull them from the water. This is crucial to avoid freezer burn. Allow the bags to air dry.
- Freeze for up to a year in the freezer. Now it’s time to put your poblanos in the freezer! It’s fine to use them as needed for up to a year, but afterward, the peppers may start to smell weird and taste like ice cubes.
Dehydration is a great option if you’re looking for a way to store your peppers that don’t involve the fridge or freezer. You can dehydrate the peppers by using a dehydrator.
- Wash, dry and slice the peppers. Remove the stem and seeds. Slice the peppers into thin strips or leave them whole, depending on how you want to use them later.
- Place the peppers in a single layer on the dehydrator trays. Make sure the peppers aren’t touching each other, or they’ll stick together when dried. Turn on the dehydrator and set it to 125 degrees F. If you use an oven, set it to the lowest temperature and prop the door open with a wooden spoon.
- Dry for 10-16 hours, or until brittle. Poblanos may take longer to dry than other pepper kinds due to their thick walls. After 4 hours, inspect the peppers to see how rapidly they are drying. It may take longer if the air is more humid.
- When bent, the intended texture is “leathery” or slightly pliable. The peppers are done when they’re brittle and break apart easily.
- Store in an airtight container. Once dried, place the peppers in an airtight container. Glass jars with tight lids work well, or you can use ziplock bags.
Poblano peppers’ shelf life is governed by the way they are stored. They will keep 3 to 5 days if kept in a pantry at room temperature, just like they were fresh when purchased. A colder storage environment, such as a refrigerator, can extend shelf life by several weeks.
Poblano peppers’ shelf life can be extended to months by storing them in a cooler environment, such as a freezer. Dehydrating the peppers can also extend their shelf life. Properly stored, poblano peppers will last up to a year.
Now that you know how to store poblano peppers, you can enjoy their sweet and spicy flavor in all your favorite dishes. With a little preparation, you can have these versatile peppers on hand whenever you need them. Happy cooking!