When it comes to lunchtime at work, I’m a brown bagger. So every morning, I sit in my kitchen and make a sandwich. If I had the time, I’d break out the panini grill and create a sandwich masterpiece to take with me to the nine to five, but most of the time I’ll slap a few slices of ham on some wheat bread and call it lunch.
Fridays are a different story though. Fridays I treat myself and buy lunch. I know, it’s not a very big treat but with two college funds to save for it’ll have to do. So for the last who knows how many Fridays in a row, I’ve chosen a place called Qdoba. It’s a Mexican fast food place that makes giant burritos with fresh ingredients of your choosing. The burritos are huge and they’re tasty too so I’ve been going back again and again. Who needs variety when you can order a five pound burrito. My favorite one called the Poblano Pesto Burito. It has a nice smoky pepper flavor that isn’t just the usual hot sauce taste that you find in other places.
So when I saw that the Burpee catalog had something called Ancho (Poblano) Peppers, the light bulb on top of my head light up. Why not grow my own peppers to make this pesto. I already make loads of basil pesto, why not Poblano Pesto too?
But I wondered what’s the story with the two names? Are they Ancho or Poblano Peppers? After some research, I found out that they’re both. It’s sort of like the chipotle, jalapeno relationship. Poblano Peppers are the peppers that come off the plant. But after they’re picked and dried they call them Ancho Peppers. Who said gardening wasn’t educational. I’m learning new things all the time.
Homemade Poblano Pesto is definitely in my future but I would think that the Ancho Peppers that are usually dried in a smoker would be more flavorful. I guess I’ll have to try making it with both to see which one I like better.
I don’t see my Friday burrito tradition going away anytime soon. But if I can make that delicious pesto at home, I may start brown bagging my own homemade five pound burritos. And by the way that five pound part is non-negotiable.