To Poblano peppers it is best to roast them with a little olive oil or grill them until they are soft enough to peel the skin from the pepper. To do this without a lot of hassle it is best to roast the Poblanos with a little olive oil then place them in a bowl covered with plastic wrap so the steam helps to separate the skin from the flesh. Before long the skin will be soft enough to peel off in sheets. Some recipes will call for searing Poblanos until the skin is black by placing them in a broiler or over an open flame.

Poblanos can be stored and even frozen in airtight containers for many months until you are ready to use them. You can also choose to dry the peppers out for later use. Dried Poblanos are also known as Ancho chiles, which means wide chile in the Spanish language. They are given this name because when Poblano peppers are dried they become very flat, wide, and heart-shaped.

Pumpkin Poblano Corn Pudding
This gluten-free and vegetarian recipe comes from the Whole Foods Market Cookbook and is the perfect addition to any holiday meal. You can even make it a 100% homemade recipe by using the included recipe for creamed corn instead of using the canned creamed corn that the recipe calls for.

Turkey Mole Poblano Recipe
This Mexican holiday classic recipe uses all that leftover turkey that you just don’t know what to do with. There is a legend behind this popular Mexican dish that says it was created by nuns from the Order of Santa Rosa who wanted to impress an undesirable church official from Mexico City in the 17h century. Now the dish is said to be the national dish of Mexico!

Green Poblano Rice (arroz verde al poblano)
This festively colored rice can be used with many dishes as a base to serve your fish or meat on or as a flavorful side dish to something that needs a little touch of green, green chilies that is.

Roasted Poblano Gravy
And Other Southwestern Holiday Recipes
Based on turkey drippings and poblano chilies, this spicy gravy will give your holiday bird and potatoes a kick!

Roast Turkey Adobado W/ Smoked Poblano-Chestnut-Portobello Stuffing
Pepperfool.com has a spicy marinade recipe for your bird that is complete with the perfect stuffing recipe with a kick to fill your bird, and your belly!

Turkey-Poblano Tostadas
Not sure what to do with all that leftover turkey? Check out this quick and easy recipe good for lunch or a light dinner.

The panel of testers for the SOT are given a solution to taste which is essentially pepper extract that has been diluted with sugar water until the testers can no longer taste the heat. The amount of solution that has to be added to the extract to dilute the heat is recorded and that amount is what is used to determine the level of heat for each pepper tested. Many people have argued that this test is not reliable because it is based on the subjective opinion of humans which has we all know, opinions vary greatly from person to person.  In other words, it is not quite as sophisticated of a method as the Gillette Method which is based on scientific tests and mathematical formulas.

The Scoville Scale

Named after an American Chemist, Wilbur Scoville, the Scoville scale is how the heat of chili peppers is measured. The “heat” of a chili pepper is technically called the piquancy. The chili pepper plant is part of the Capsicum genus, which are fruits that contain capsaicin. Capsaicin is the “ingredient” in a pepper that tends to burn your mouth. It is technically a chemical that effects the nerve endings in our skin as well as our mucus membranes. That is why if you have a stuffy nose, eating something spicy often opens your sinus right up! The Scoville scale works by determining the amount of capsaicin that is present in a pepper and gives it a number of Scoville heat units which renders the rating.