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Poblano Pepper

Help me solve a Poblano mystery (pepper related) [Moved from Mexico board]


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Help me solve a Poblano mystery (pepper related) [Moved from Mexico board]

paulmtl | Jun 23, 2008 02:01 PM

I recently spent an amazing week with friends in Mexico (DF and Puebla). I ate a ton of great food (from escamoles to tacos arabes) but one meal stands out above all others: a home-made sandwich assembled from ingredients gathered in a Poblano market.

It basically consisted of two types of cheese (rope-like mild Oaxaqueno and a harder, salty, feta-like cheese, creamy melt-in-your-mouth avocado, mystery peppers, all coated with a generous squeeze of lime on fresh, crusty rolls.

You can see a picture of this amazing lunch here:

I would love to relive this experience at home in the USA, but have been unable to figure out exactly what the peppers were in this sandwich. They were purchased in a covered clear plastic cup filled with liquid from a market stall in Puebla. They had a mild-medium heat without being overpowering, and a gentle smokiness and acidity. If I were to provide a vague description, I would guess that they were some kind of dried chipotle pepper with the seeds removed, soaked in a diluted vinegar until they were soft enough to easily chew.

Does anyone out there have any ideas on what these peppers might have been? Even better (since I have never seen anything like this for sale elsewhere), how I might be able to make my own batch? Thanks!

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