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Peppers/Chiles
POBLANO RED
Ripe form of the green poblano. Deep red-brown in color, and sweeter
than the green. In its dried form it is known as an ancho chile or a mulato
chile. Best roasted and used for rellenos or rajas. Also good in soups,
stews, tamales, and sauces.
Where: Puebla region, central valley of Mexico, and California
Heat: 3
