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Q: Dave:
Hello my name is Steve and I’m trying to dry my surplus of poblano peppers. When I hang them outside in the Las Vegas sun with pretty decent wind they rot. When I put them in a food dehydrator the end product smells and tastes nothing like the rich aroma of the already dried anchos that I can buy in any large grocery store that comes in those 2 ounce packages. I’ve grown them with several different seed sources all with the same result. Could you give me any suggestions of what I am doing wrong ? Thank you very much for your time,
Steve
A: Hello Steve:
Are the poblanos green or red? Only the ripe red ones will resemble the anchos in the markets when dried. Because of USDA regulations regarding dust and insect parts on chile peppers, most Mexican anchos are furnace-dried.
Dave
Q: They are green. Is furnace drying similar to the general dehydration methods of 120-130 degrees with air movement ? If so, do you think the difference in taste is the drying methods, say sun, dehydrators or furnace ? Thanks again Dave,
Steve
A: Hello Steve:
The problem here is not the method of drying but the chemical composition of the pod as it turns red, when it gains carotene and sugars. The maturation results in the "raisiny" aroma after it is dried and subsequently opened. So, don’t try to make anchos out of green poblanos. As you have seen, it just doesn’t work.
Dave
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