poblano peppers.

Fresh poblano peppers typically last about 7 to 10 days in the refrigerator when stored in a paper or plastic bag in the crisper drawer.

They are considered mild to medium, ranging from 1,000 to 2,000 on the Scoville scale. They are spicier than bell peppers but milder than jalapeños.

Anaheim peppers are the best substitute as they have a similar heat level and texture. Bell peppers can be used if you want no heat at all.

Look for peppers that are firm, heavy for their size, and have a deep, glossy green skin without soft spots or shriveling.

While the skin is edible, it can be tough and papery. Most traditional recipes recommend roasting and peeling them for a better texture.

Yes, they freeze well. It is best to roast, peel, and seed them before freezing in airtight bags for up to 6 months.

A poblano is the fresh, green version of the pepper. When it is ripened to red and then dried, it is called an ancho pepper.

Yes, they are very low in calories and provide significant amounts of Vitamin C, Vitamin A, and potassium.

Roast them until charred, let them steam in a bag for 10 minutes, peel the skin, and make a small slit to remove seeds while keeping the pepper whole.