Poblano peppers, originating from the Puebla region of Mexico, are a popular and versatile ingredient in many culinary traditions. These mild chili peppers offer a nuanced flavor profile, distinct from bell peppers, with a heat level typically ranging from 1,000 to 1,500 Scoville Heat Units (SHU). This places them significantly milder than a jalapeño, which measures between 2,500 and 8,000 SHU. Poblanos are frequently used in dishes like chile rellenos, salsas, and stews, providing a subtle warmth and earthy taste.
Essential Preparation and Safety
Before cutting, prepare your workspace and the pepper. Always use a sharp knife, as a dull blade is more dangerous. A stable cutting board is important; place a damp paper towel or non-slip mat underneath to prevent sliding. Wash the poblano thoroughly under cool running water to remove dirt.
Wearing gloves can prevent skin irritation from capsaicin, the compound causing the pepper’s heat. Even though poblanos are mild, capsaicin can still cause discomfort if it contacts sensitive areas like eyes or nose. Maintain a firm grip on the knife, keeping fingers curled under and using knuckles as a guide. Always cut away from your body to minimize injury risk.
Step-by-Step Cutting Methods
With a sharp knife, slice off the top of the pepper, just below the stem, to create a flat base. Optionally, remove the bottom tip. Make a single lengthwise slit down one side of the pepper to open it like a book.
Once opened, use your fingers or a small spoon to scrape out the white ribs and seeds. Removing the ribs, which contain more capsaicin, can further reduce the pepper’s heat. For stuffing or roasting, leave the pepper halves as is.
To cut into strips, lay the cleaned pepper half flat, skin side down. Press gently to flatten, then slice lengthwise into uniform strips, typically 1/4 to 1/2 inch wide. These strips are ideal for fajitas or stir-fries. For dicing, gather the strips and rotate them 90 degrees. Cut crosswise into small, even cubes for consistent cooking.
After Cutting Tips
Store any unused portions correctly. Place cut peppers in an airtight container or resealable bag in the refrigerator. Chopped peppers typically last 2 to 3 days when refrigerated. Lining the container with a paper towel absorbs excess moisture, preventing spoilage.
To remove lingering capsaicin, wash hands with soap and water. Capsaicin is oil-soluble, so rubbing hands with vegetable or olive oil before washing with soap is more effective. Alternatively, a baking soda and water solution or high-proof alcohol can alleviate burning. Avoid touching eyes or other sensitive areas before thoroughly cleaning your hands.