This year I am experimenting with several types of chilli that are new to me. One of them is the "Poblano"
This chilli looks very much like a Green Pepper / Capsicum / Bell Pepper. It is also at the lower end of the scale as far as heat goes.
It grows pretty much the same way as any other chilli / pepper:
The fruits are supposed to go a deep chocolately red when ripe. Since mine are still completely green, I have picked a couple and brought them indoors into the warmth to try to accelerate the ripening process.
When ripe the Poblano chillis are traditionally dried and flattened, making them even wider, and at this point they are referred to by a different name - "Ancho" (meaning "wide" or "broad" in Spanish). They have a flavour that I think is a bit like a raisin. They are mildly spicy, but definitely fruity too. The dried fruits are soaked in water to re-hydrate them, and the soaking water is added to whatever it is that you are cooking, along with the chilli itself. I find that it is advisable to slit the chilli open and remove the seeds before soaking, since this type does have a lot of quite big seeds.
I'm not 100% sure how I am going to use the ones I have grown, but I think I will start by drying them (in the airing-cupboard of course, since I don't have a dehydrator). I might also try smoking one or two in my Stovetop Smoker contraption.