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Mild · Fresh · ENTRY 05

Poblano

Vegetal and deep, slightly earthy and fruity. 1 000–2 000 SHU.

Origin
Mexico, Puebla
Texture
Broad, fleshy flesh
Heat
🌶️ · 1 000–2 000 SHU
CHILLI PROFILE

Flavour before heat

Vegetal and deep, slightly earthy and fruity.

Heat
Mild
Scale
1 000–2 000 SHU
Form
Fresh
01
BEFORE YOU START

Prepare and measure it carefully

Roast and peel for fillings; open without tearing flesh.

IN PRACTICE, STEP BY STEP
  1. Start with a very small amount. Heat varies from fruit to fruit, even within the same variety.
  2. Remove the stalk. To reduce heat, remove mainly the internal white membranes; removing seeds alone changes heat less than people think.
  3. Wash knife, board and hands after cutting, without touching eyes or face. Taste the preparation, wait a few seconds, then gradually increase the amount.
TERMS TO KNOW
Stalk
small stem connecting the chilli to its plant; remove before cooking.
SHU / Scoville
unit estimating chilli heat: the higher the number, the hotter the chilli.
Gently simmer
cook gently for a while in liquid with a very light simmer.
Membranes
white parts inside the chilli; they contain much of its capsaicin and therefore its heat.
Capsaicin
molecule responsible for the burning sensation of chillies; mainly found on internal membranes.
02
IN THE KITCHEN

How to bring out its aromas

Excellent roasted, stuffed, sliced into strips or in sauces.

SÈVE MINI-RECIPE · STEP BY STEP

Creamy poblano rajas

Total time · 25 min2 people

BEFORE YOU START

Prepare all ingredients before handling chilli. Start sparingly: you can always add more.

RECIPE GUIDANCE10 minutes5 minutes
INGREDIENTS
  • 3 poblanos
  • 1 onion
  • 12 cl cream
  • 100 g corn
  • coriander
  1. 1

    Blacken poblanos, cover for 10 minutes, then remove skin, seeds and stalk.

  2. 2

    Soften onion and add chilli strips and corn.

  3. 3

    Pour in cream, simmer for 5 minutes and finish with coriander.

HOW TO TELL WHEN IT IS READY

Maintain a gentle simmer rather than a rolling boil. Taste near the end: texture should be tender and liquid more aromatic without excessive reduction.

TERMS EXPLAINED
Stalk
small stem connecting the chilli to its plant; remove before cooking.
SHU / Scoville
unit estimating chilli heat: the higher the number, the hotter the chilli.
Gently simmer
cook gently for a while in liquid with a very light simmer.
Membranes
white parts inside the chilli; they contain much of its capsaicin and therefore its heat.
Capsaicin
molecule responsible for the burning sensation of chillies; mainly found on internal membranes.
03 · GOOD PAIRINGS

What to pair it with

cornbeanscheesecreampork
04 · SIMPLE IDEAS

Where to use it

chiles rellenosrajasmolesoup