Poblano peppers are mild chili peppers that originated in the state of Puebla, Mexico. When dried, they are called ancho or ancho chile, from the Spanish word for “wide” (chile ancho-“wide chile”). As the poblano ripens and changes to red in color, it becomes significantly hotter and more flavorful. It is usually used in a popular dish called chile relleno. Fresh poblano peppers can be stored in brown paper bags in the crisper drawer of the refrigerator. If stored this way, they will keep their flavor for up to one week, but remember to keep checking on them! To preserve poblano peppers, first roast and peel them. This will remove the waxy skin which will improve the texture. They can then be canned or frozen. When frozen, poblanos keep their best quality by storing in an air-tight container at 0 degrees F. for up to 6-8 months.