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Ancho (Poblano) Peppers
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.
14 Comments:
Why is it that every time I visit your blog, I get hungry?
Since Qdoba isn't near me, I'm off to a place called Burrito Joe's. I wonder why I sudenly have a hankering for a giant burrito?
I hope your plants do well and that you have a hot old summertime, Anthony!
Annie at the Transplantable Rose
P~
P~, I roast regular red peppers just like you described. I'm ready to try it on these poblanos now but as you can see in the picture of the pepper seedling, I have a way to go.
Blackswamp_Girl, I agree that it's confusing because there's definitely a smokey flavor so it must be ancho pesto. But don't worry because I volunteer to do extensive eating... uh...testing on the subject. :)
Well, today I got a break from the sandwich making as DH is off on a short bs trip.
Good luck with the peppers! I had pretty good success with them...but I didn't roast them...drat, opportunity missed. Maybe I'll have to try them again.
I did go to this Herb Fest thing last weekend and carefully searched through this pepper vender's offerings...finally chose THE one...and discovered yesterday that it is at HD...geez. So special, so rare...
Anyway, happy eating, too...hope you'll post the pesto recipe and pics.
Ancho Chile BBQ Sauce does sound great!
Gotta Garden, I tell my wife how lucky she is all the time, just in case she forgets. :)
Too funny about Herb Fest and Home Depot. I have to run to Lowes during my lunch break so I'll be on the lookout for "rare seeds". :)