How to Cut a Poblano Pepper

Poblano peppers are dark and deep green in color and usually range between three to five inches in length. The peppers turn a reddish brown in color once they ripen and they have a sweeter flavor. Poblano peppers are usually roasted to remove the outer skin because it tends to have a tough and chewy texture once cooked. Add the raw pepper to soups, sauces and other dishes that you wish to add texture and a sweet flavor. Cut the poblano pepper properly to remove the seeds, pulp and ribs to protect the flavor of the produce. Does this Spark an idea?

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Chef's knife
Cutting board

Instructions

- 1
  
  Slice the top 1/4 inch of the poblano pepper to remove the stem. Slice the bottom quarter of the end of the poblano pepper off to remove the tip.
- 2
  
  Place the smallest cut end of the pepper onto the cutting board so that it stands straight and the largest cut remains on top. Slice the pepper starting at the middle of the cut top down to the bottom of the pepper.
- 3
  
  Open each pepper half by spreading it with your fingers. Scoop out the seeds and pulp with a spoon or your fingers.
- 4
  
  Cut the ribs from the poblano peppers. The ribs appear as white sections that are slightly taller than the rest of the pepper. Hold a sharp knife parallel to the cutting board and slice through the ribs to remove them.
- 5
  
  Slice the poblano peppers into the desired pieces. Slice the peppers lengthwise into strips, cut small triangular pieces or dice the strips by cutting them crosswise.

Tips & Warnings

Always wear gloves when handling poblano peppers to prevent irritation to your eyes and skin.
Always wash poblano peppers to remove dirt and harmful bacteria.