Are Poblano's hotter when red?

[Don S]

I just picked some dark green Poblano peppers (the seed supplier called them Anchos) so DW can have her chili rellenos. Some of the ones still on the plant are turning red. Does that mean that they will be spicier? She doesn't like really hot peppers.

[AlittleSalt]

Yes, it can mean that they will taste hotter, but not necessarily. Just taste a seed or two during prepping time and that will let you know. Anchos are the dried form of Poblano peppers.

[zipcode]

All peppers become hotter closer to ripening (not sure exactly when the peak is reached, probably depends on variety).

[SQWIBB]

Really? I believe the opposite to be true.
My poblanos and jalapenos get a bit sweeter, the reds are what I smoke same with jalapenos. I fire roast the poblanos, peel and dry or sometimes roast and smoke them, I also smoke the red jalapenos to make Anchos and Chipotles.
I'm also not sure that the seed is a good indicator of heat throughout the pepper, the vein is where the heat is and each pepper of the same species can vary in heat.

[clkeiper]

I have found poblanos to be all over the board for scoville units all on the same plant. this year mine are about bland. I usually don't wait to pick them red, though.

[zipcode]

Originally Posted by SQWIBB

My poblanos and jalapenos get a bit sweeter.

Sweeter as in less hot or actually sweet (as in sugar)? The capsaicin in the pepper is not going anywhere, through evaporation for example, since it is not really water soluble.
My jalapenos grown in pots are so insanely hot when ripe that even after cutting most of the placenta it's still too hot for me (I'm obviously not a hot pepper eater, but from the people I know I actually eat quite hot) (also I should note, that no matter how hot the pepper, the walls are never the least bit hot, at least in the capsicum species, so one can still eat a good part of it if you carefully cut everything). I think going high on EC in pots (like you would do to increase tomato taste) leads to much hotter peppers than normal.

[Worth1]

An ancho is a dried poblano you cant make an ancho from a jalapeno.
Ancho means wide.

The bulk ancho powder I buy at the store is never hot but it is always made from ripe red poblano peppers dried.

I like them dried like leather and eat them like beef jerky.
You aint lived till you have taken a bag of ancho peppers to bed and read a good book.

[SQWIBB]

Originally Posted by Worth1

An ancho is a dried poblano you cant make an ancho from a jalapeno.
Ancho means wide.

The bulk ancho powder I buy at the store is never hot but it is always made from ripe red poblano peppers dried.

I like them dried like leather and eat them like beef jerky.
You aint lived till you have taken a bag of ancho peppers to bed and read a good book.

Clarification
I also smoke the red jalapenos to make CHIPOTLES and smoke /dry Poblanos to make Anchos

[SQWIBB]

Originally Posted by zipcode

Sweeter as in less hot or actually sweet (as in sugar)? The capsaicin in the pepper is not going anywhere, through evaporation for example, since it is not really water soluble.
My jalapenos grown in pots are so insanely hot when ripe that even after cutting most of the placenta it's still too hot for me (I'm obviously not a hot pepper eater, but from the people I know I actually eat quite hot) (also I should note, that no matter how hot the pepper, the walls are never the least bit hot, at least in the capsicum species, so one can still eat a good part of it if you carefully cut everything). I think going high on EC in pots (like you would do to increase tomato taste) leads to much hotter peppers than normal.

I find that the walls of the pepper do indeed have some heat. In an effort to make milder poppers for the family, I scrape the vein out with a spoon before stuffing but done are still pretty hot.

As far as the science behind the capsaicin, I have no idea why the pepper tastes sweeter and less heat intense, maybe the heat (Capsaicin) is still there but masked a bit by the sugars, who knows.

FWIW I can only say this has been the case for me with poblanos and Jalapeno's.

[wildcat62]

Originally Posted by Worth1

An ancho is a dried poblano you cant make an ancho from a jalapeno.
Ancho means wide.

The bulk ancho powder I buy at the store is never hot but it is always made from ripe red poblano peppers dried.

I like them dried like leather and eat them like beef jerky.
You aint lived till you have taken a bag of ancho peppers to bed and read a good book.

Worth any secrets/tips on drying them. I’ve got 3 poblano plants overloaded and need to do something with them.

[SQWIBB]

Originally Posted by wildcat62

Worth any secrets/tips on drying them. I’ve got 3 poblano plants overloaded and need to do something with them.

I do it several ways

I sometimes fire roast, peel then dry
Roast , smoke and dry
Smoke and Dry
Just dry


This year Ill be canning them.

[Worth1]

Originally Posted by wildcat62

Worth any secrets/tips on drying them. I’ve got 3 poblano plants overloaded and need to do something with them.

I buy them already dried due to where I live and popularity.

Humidity and air flow are the trick.

Worth

[Shrinkrap]

I know I'm late to the party, but I think the variety makes mre difference than the color when it comes to heat. After many years of experience Ting, I usually grow "Tiburon", and let some get ripe for jelly.

Cross Country sells a lot of varieties. They list Tiburon and 211 as "medium".

http://www.chileplants.com/search.as...=&ImageHeader=

[Don S]

The wife had plenty of green ones, so I let a few get red and compared them. Yes, they were slightly hotter when red, but I doubt if anyone would notice unless they too did a mano a mano test like that!

[Shrinkrap]

Here are three Tiburon I tested last week, afer they roasted and peeled.