Poblano, Ancho

The name poblano (poh-BLAH-no) refers to several similar cultivars that are used when green, ancho being the most common. To really confuse matters, the same kind of chili-pepper is called a pasilla (which is also a completely different variety) in parts of California. Not widely available, but increasing in popularity, this glossy, rich-green fruit, shiny as patent leather, resembles a slightly flattened green bell pepper, but is pointed at the tip and rather heart-shaped. It is usually very mild, but can sometimes be quite pungent, with a remarkably full, herbal flavor and aroma.