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Alright our water is just starting to simmer and we have our tomatillos in here so we're
going to start working on our Poblano. And again this is very dark green chile, but it's
not spicy at all and doesn't really have the bitterness that a green pepper will, green
bell pepper. We're going to go ahead and wash that because it's dark it's very easy for
this pepper to hide a lot of dirt on it. We're going to go and we're going to cut our top
off, and if you cut it close enough you'll still have this. A lot of people throw this
out but there's a lot of good flavor in here. The end of our stem, and pull gently see,
so now we're not going to have that many seeds in there. And the seeds on this, like on a
bell pepper, will sort of explode all over the place once you cut them but with these
types of chiles the seeds are pretty firm and will stick. So these are one of the easier
chiles to prepare. We're going to take this and cut it down the middle, and we're going
to get rid of our seeds and pull a little bit, as you can see there's not much, white
rib and we'll pull that out and any other spots we find inside.