Processing Poblano Peppers

This is Day Two on dehydrating my Poblano Peppers. By now, the peppers had been charred and skinned. If you’ve never charred peppers before, look at the blog on Charring Peppers for instructions on how to char them.

Step One

 Cut the stem ends off the peppers. The seedpod is connected to the stem. If you want peppers to stuff as in Chile Rellanos, this will also be the opening.

Guides for Success in Drying

Prepared by the Cooperative Extension Service of the University of Utah

Photo by Linda Anderson

Selecting the Right Product

• Fruits and vegetables selected for drying should be sound, fresh, and in the "peak" of condition; ripe, but still firm and at the right state of maturity.
• Wilted or inferior material will not make a satisfactory product.
• Immature fruits will be weak in color and flavor. Over-mature vegetables are usually tough and woody.
• Over-mature or bruised fruits are likely to spoil before the drying process can be accomplished.
•  Fruit and vegetables that are inferior before drying will be inferior after drying.