red for sure ,much better in flavor and heat!
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Green vs. Red
- Thread starter roadhouse
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I generally prefer red, but like others have said it depends on the application. I eat tons of salsa verde so I usually use green serranos for that. I sually use green poblanos for chile rellenos as well, but hopefully I'll get some ripe poblanos and try making some with those. Fresh red poblanos aren't available here unfortunately, only dried.
I'm hoping my tomatillo (or tomate verde as half my Mexicans friends call it) plants do well so I can make tons of salsa verde and salsa roja.
They have some nice yellow flowers on them right now and look really healthy.
I'm hoping my tomatillo (or tomate verde as half my Mexicans friends call it) plants do well so I can make tons of salsa verde and salsa roja.
They have some nice yellow flowers on them right now and look really healthy.
If it's red/brown, it's dried and is an ancho. If it's fresh and green, it's a poblano.
Probably just a red ripe Poblano till dried, does the red color of Ancho come from the drying process or the pepper itself and what is the difference between Mulato and Ancho? Chile Rellanos are muy bueno.
I forget my poblano variety, but I got it from Johnnys down Maine.
It stays green til after the fall comes and the plant and fruit stops growing....then it turns red/mahogany, a color it keeps when dried, just darker.
In the mercados, green are poblanos and red/mahogany dried are anchos. I have seen anchos very dark, almost black and very shriveled. Ancho is used a lot in moles.
Some green (unripe) poblanos are very dark, or green-black.
It stays green til after the fall comes and the plant and fruit stops growing....then it turns red/mahogany, a color it keeps when dried, just darker.
In the mercados, green are poblanos and red/mahogany dried are anchos. I have seen anchos very dark, almost black and very shriveled. Ancho is used a lot in moles.
Some green (unripe) poblanos are very dark, or green-black.
I'm growing Mulato Isleno that is supposed to ripen to a deep chocolate brown.
I think mulato just refers to the dark ripe color of this type of poblano.
I think mulato just refers to the dark ripe color of this type of poblano.
I'm quite positive that simply dried brown/black poblanos are mulatos. I know they're great, I grow them every year.
Ok, here's a simple answer
"Mulato vs. Ancho
Dave
Mulato or ancho, whatÂ’s the difference. What is the definition of mulato? And there are three different grades of ancho(i.e., mediano or primero, but what distinguishes between the grades. We are growing poblano peppers and wish to dry and sell them. Kind regards,
Kevin
Hello Kevin:
A mulato is an extremly dark variety--almost black--of dried poblano. Ancho is much lighter in color. The grading is done after drying and the grades merely reflecst the quality of the pods, rated by size, blemishes, etc. Poblanos are dried after they reach their mature color, red or dark red.
Dave"
http://www.fiery-foods.com/ask-dave-faq/118-chile-varieties/1709-AskDave
Ok, here's a simple answer
"Mulato vs. Ancho
Dave
Mulato or ancho, whatÂ’s the difference. What is the definition of mulato? And there are three different grades of ancho(i.e., mediano or primero, but what distinguishes between the grades. We are growing poblano peppers and wish to dry and sell them. Kind regards,
Kevin
Hello Kevin:
A mulato is an extremly dark variety--almost black--of dried poblano. Ancho is much lighter in color. The grading is done after drying and the grades merely reflecst the quality of the pods, rated by size, blemishes, etc. Poblanos are dried after they reach their mature color, red or dark red.
Dave"
http://www.fiery-foods.com/ask-dave-faq/118-chile-varieties/1709-AskDave
Until now, I never thought about it. In the states I ate Jalapenos green (never knew they went red), Habaneros orange and red (never saw a green one), and chilies for chili con carne were always red.
Here in Thailand prik (chilies)are mostly red, but at the markets the same varieties (in the same pile) will be green, orange, and red in their various stages of ripening. There are some larger sweet varieties (spicy but not hot) that are a light green (ripe), orange (ripe), and red, also ripe.
I would have to say I prefer ripe capsicum, whatever the color.
Here in Thailand prik (chilies)are mostly red, but at the markets the same varieties (in the same pile) will be green, orange, and red in their various stages of ripening. There are some larger sweet varieties (spicy but not hot) that are a light green (ripe), orange (ripe), and red, also ripe.
I would have to say I prefer ripe capsicum, whatever the color.
Here's another simple answer.
Poblano
The name Poblano is derived from the name of a valley called Puebla that is located south of Mexico City where these chiles were first cultivated.
Other Names: Poblano refers to the green, or less mature, stage of several different varieties of chiles including Ancho and Mulato.
Uses: This is one of the most popular fresh chiles used in Mexico. Always use cooked or roasted, roasting enhances the full and earthy flavor. The large size and thickness of flesh of the Poblano makes them ideal for chiles rellenos or other stuffed chile dishes.
Ancho
The name Ancho means broad, referring to the broad and heart shape of these pods once they have dried. Anchos are probably the most commonly used dried chile in Mexico where many varieties are cultivated. Anchos are so popular they may be found under cultivation somewhere in Mexico year-round to supply market demand, but will also grow well in the right regions of the U.S.
Other Names: Ancho is the red, ripe form of the green Poblano chile. Not to be confused with the Mulato, both chiles are called Poblano in their green chile stage, Ancho ripens to a deep red and Mulato a dark chocolate brown color.
Uses: This is an excellent all purpose dried chile and chile powder. The medium spice combined with the sweet dried and concentrated flesh is perfect for most recipes including sauces, moles. When in season, try roasting a perfectly ripened Ancho and indulge in a superb fresh chile.
Mulato
Mulato means and is a light brown cultivar of a ripe Poblano, comparable to the ripe, red Ancho.
Other Names: This chile ripens from a green Poblano to a chocolate brown chile. This chile may be found mislabeled as a Pasilla in the U.S.
Uses: This is an excellent dried chile and chile powder. The medium spice and sweet brown flesh pair perfectly both fresh and dried. Try feasting on a fresh roasted Mulato chile when in season or snack on a few dried pieces as you formulate the perfect recipe for such a flavorful chile. Mulatos are a great choice for sauces and moles.
So an Ancho is a type of Poblano that ripens to red and a Mulato is a type of Poblano that ripens to brown. Of coursr either can be dried and most ripened forms of Pobalnos are dried, but drying is not a prerequisite to being labeled Ancho or Mulato; it just refers to their color when ripe and I see the names used with the chilies wheather they are dried or not. In the end it doesn't matter what they are called; by any other name they would still taste great.
Poblano
The name Poblano is derived from the name of a valley called Puebla that is located south of Mexico City where these chiles were first cultivated.
Other Names: Poblano refers to the green, or less mature, stage of several different varieties of chiles including Ancho and Mulato.
Uses: This is one of the most popular fresh chiles used in Mexico. Always use cooked or roasted, roasting enhances the full and earthy flavor. The large size and thickness of flesh of the Poblano makes them ideal for chiles rellenos or other stuffed chile dishes.
Ancho
The name Ancho means broad, referring to the broad and heart shape of these pods once they have dried. Anchos are probably the most commonly used dried chile in Mexico where many varieties are cultivated. Anchos are so popular they may be found under cultivation somewhere in Mexico year-round to supply market demand, but will also grow well in the right regions of the U.S.
Other Names: Ancho is the red, ripe form of the green Poblano chile. Not to be confused with the Mulato, both chiles are called Poblano in their green chile stage, Ancho ripens to a deep red and Mulato a dark chocolate brown color.
Uses: This is an excellent all purpose dried chile and chile powder. The medium spice combined with the sweet dried and concentrated flesh is perfect for most recipes including sauces, moles. When in season, try roasting a perfectly ripened Ancho and indulge in a superb fresh chile.
Mulato
Mulato means and is a light brown cultivar of a ripe Poblano, comparable to the ripe, red Ancho.
Other Names: This chile ripens from a green Poblano to a chocolate brown chile. This chile may be found mislabeled as a Pasilla in the U.S.
Uses: This is an excellent dried chile and chile powder. The medium spice and sweet brown flesh pair perfectly both fresh and dried. Try feasting on a fresh roasted Mulato chile when in season or snack on a few dried pieces as you formulate the perfect recipe for such a flavorful chile. Mulatos are a great choice for sauces and moles.
So an Ancho is a type of Poblano that ripens to red and a Mulato is a type of Poblano that ripens to brown. Of coursr either can be dried and most ripened forms of Pobalnos are dried, but drying is not a prerequisite to being labeled Ancho or Mulato; it just refers to their color when ripe and I see the names used with the chilies wheather they are dried or not. In the end it doesn't matter what they are called; by any other name they would still taste great.
Here's another simple answer.
Poblano
The name Poblano is derived from the name of a valley called Puebla that is located south of Mexico City where these chiles were first cultivated.
Other Names: Poblano refers to the green, or less mature, stage of several different varieties of chiles including Ancho and Mulato.
Uses: This is one of the most popular fresh chiles used in Mexico. Always use cooked or roasted, roasting enhances the full and earthy flavor. The large size and thickness of flesh of the Poblano makes them ideal for chiles rellenos or other stuffed chile dishes.
Ancho
The name Ancho means broad, referring to the broad and heart shape of these pods once they have dried. Anchos are probably the most commonly used dried chile in Mexico where many varieties are cultivated. Anchos are so popular they may be found under cultivation somewhere in Mexico year-round to supply market demand, but will also grow well in the right regions of the U.S.
Other Names: Ancho is the red, ripe form of the green Poblano chile. Not to be confused with the Mulato, both chiles are called Poblano in their green chile stage, Ancho ripens to a deep red and Mulato a dark chocolate brown color.
Uses: This is an excellent all purpose dried chile and chile powder. The medium spice combined with the sweet dried and concentrated flesh is perfect for most recipes including sauces, moles. When in season, try roasting a perfectly ripened Ancho and indulge in a superb fresh chile.
Mulato
Mulato means and is a light brown cultivar of a ripe Poblano, comparable to the ripe, red Ancho.
Other Names: This chile ripens from a green Poblano to a chocolate brown chile. This chile may be found mislabeled as a Pasilla in the U.S.
Uses: This is an excellent dried chile and chile powder. The medium spice and sweet brown flesh pair perfectly both fresh and dried. Try feasting on a fresh roasted Mulato chile when in season or snack on a few dried pieces as you formulate the perfect recipe for such a flavorful chile. Mulatos are a great choice for sauces and moles.
So an Ancho is a type of Poblano that ripens to red and a Mulato is a type of Poblano that ripens to brown. Of coursr either can be dried and most ripened forms of Pobalnos are dried, but drying is not a prerequisite to being labeled Ancho or Mulato; it just refers to their color when ripe and I see the names used with the chilies wheather they are dried or not. In the end it doesn't matter what they are called; by any other name they would still taste great.
+1
Thats the way I've always interpreted it.
Part of the holy trinity of Mexican cooking and I'm still overloaded with Mulatos from last year
This.
It's economics, pure and simple.
It's also good to look into home canning. Once you get the hang of it and can do it with certainty of safety, grow as much as you're able to then can the rest. You won't have "straight from the plant" freshness, but it will be far superior to most of the stuff in the market.
Frozen veggies still rock.
Although I usually prefer ripe pods, green is usually a totally different flavor and texture. For instance, green jalapenos aren't as sweet or fruity but if you pick them "ripe green" then they are probably as hot or hotter than fully ripe pods, and more crunch. If you pick them too early there is very little flavor or heat, just a yucky green taste 
Whoever said green chilies are considered vegetables is a nut. Chilies are fruits, no matter the color. Some, for example green jalapenos, have earthy, savory flavors, so they are used in the same context as a vegetable, but they are fruits none-the-less. Ok... enough of the rant...
I prefer red chilies. I believe that anything a jalapeno can do, a fresno can do better.
I prefer red chilies. I believe that anything a jalapeno can do, a fresno can do better.
It all depends if your definition is from a culinary or botanical point of view, just like tomatoes