those long dark green peppers...

[lilmomma]

I don't know what they are called. Got a bunch from soemone's garden. Some are mild. some have a bit of a kick. WHat to do with all of them. I have about 20. Thanks.

[DockPotato]

Look like sheppards to me, How much "kick" is there? Peppery or heat?

[pedalfaster]

Just wanted to add that this is one of those "a picture is worth a thousand words" posts.

Add something for scale to the photo. If not a ruler, something common (such as a Bic pen or a #2 pencil) should help.

[GH1618]

I make a stew with chicken thighs, fresh poblano peppers, some other dried peppers, and hominy.

[Uncle Bob]

Banana Peppers.....Maybe.

[Uncle Bob]

Just saw the "long dark green"......so prolly not bananas........

[chefathome]

I use poblanos about once a week. Today I made a poblano chipotle salsa. Tomorrow we are having green rice. Search for rajas recipes - they are basically creamy roasted poblanos. I almost always roast them before using.

But my favourite way is to use them in a creamy potato and corn poblano soup. Scrumptious!

[dave_c]

You can roast and skin the peppers to make chile verde.
Another dish is to make chile rellenos (battered and fried stuffed pepprers).
Use as a topping for burgers.
An omelet filling
Freeze some for future use.

[lilmomma]

OK> Sounds yummy. Recipes for the chile rellenos and verde! ALso, how to freeze?

[dave_c]

One way to freeze is to roast, skin and seed. You can chop and place into a freezer ziploc, expel as much of the air as possible. You can freeze the butterflied peppers by (optional) layering peppers between sheets of cling wrap and putting that into a freezer bag.

Chile rellenos recipe... I've would look at Rick Bayless's website. Also, Tyler Florence had a recipe about 8 years ago (food network).

Chile verde... many recipes on the web. Try Allrecipes.com. I've had success with some their verde recipes.

[cheesecake17]

Slice into strips, dip in egg, cornflake crumbs and bake.

[rccola]

Mmmmmm. I'm coming over.

[cheesecake17]

Would love to have you :)

FYI husband dips these in spicy mayo

[Dirtywextraolives]

Pasilla peppers. Or sometimes called poblanos.

[ritabwh]

i didn't think poblanos were long. i always thought they looked like dark green bell peppers.
pasilla seems to be more like it?

[chefathome]

Poblanos are fairly long - much longer than they are wide. They do not resemble green bell peppers whatsoever. Poblanos are a deeper green as well.

[MGZ]

"Poblanos are fairly long - much longer than they are wide."

No, they are not. Poblanos are a wide, relatively short (four to five inches) chile. In fact they are probably the closest chile to a sweet (Green) pepper which is distinguished because it contains no capcaisin. See, e.g., http://www.chilipeppermadness.com/pob...

[chefathome]

Strange because the ones I get are longer than they are wide. In fact, I am roasting several right now. But these suckers are huge! This is exactly what mine look like...

http://beckysbaking.blogspot.ca/2010/03/pepper-conundrum-easy-differences.html
http://www.epicurious.com/articlesgui...

[MGZ]

The photos in the epicurious link show rather small poblanos. The shoulders are broader when the fruit is fully ripe. They are correct that the chiles are "heart shaped", which suggests fatter than longer. They are wrong about the fact that dried smoked poblanos are chipotles - those are dried, smoked jalapenos.

The other link does not appear to be working.

[chefathome]

The peppers I use are definitely longer than they are wide. I suppose when compared to green bell peppers they are a much longer and taper at the end. My intent was not to say that they are long and thin - just longer than they are wide. Sorry about the other link - it was better than the epicurious one.

[rccola]

Are they kind of flat and pretty wide? Poblanos/pasillas.
Are they skinny and long? Serranos, maybe. Or Anaheims. Or...
There are a gazillion kind of peppers.
Check out: http://missvickie.com/howto/spices/pe... lotsa pictures.

I roast one or two pasillas at a time in my toaster oven, turning to char the skin. Then I wrap the hot charred chili in a paper towel, pop into a plastic bag and let sit. The skin will then loosen and slip right off when it's cooled.

I use them in a Tex-Mex salad, on hamburgers and sausage, in chili and fried rice, etc. Wherever a bit of heat and color and a hint of floral taste is wanted.

[lilmomma]

So to me, they seem to be anaheim chilis when I compare the ones I have to the link you provided. 5- inches long and about 2 inches wide coming to a taper point. Some mild and some spicy.

[andrewtree]

You may have New Mexico chiles, related to Anaheims but likely to pack some heat.

[MGZ]

A pasilla chile is a dried version of a chilaca. I don't think they are sold fresh as the name is basically "little raisin". See, e.g., http://www.chilipeppermadness.com/chi...

[rccola]

They are sold fresh as pasillas. And they're sometimes mixed up as to whether pasilla or poblano in store. My palate isn't delicate enough to tell the difference when they're fresh so I just know they're not the incendiary kind of chile.

I do love poblanos and particularly ancho flavor.

Here's an old chile thread: http://chowhound.chow.com/topics/660573 "What's the real difference between ancho and pasillo chile peppers?"

[MGZ]

Funny, I just came back to edit my comments, as I realized that I have seen them sold fresh as pasillas. Honestly, I'd say they are most likely what the OP has, but traditionally the name refers to the dried version (like the chipotle is to the jalapeno). Pasillas and poblanos look significantly different in shape.

[rccola]

Every time I guess what someone is referring to around here, I'm dead wrong. So I quit it as my ego couldn't take the bruisin'!

One thing I know: I HATE jalapenos in Asian restaurants. They have a very characteristic taste. Please people! Ethnic pride!

[rccola]

And...you edit your comments?

[MGZ]

I thought about the fact that I have seen what looked mostly like Anaheims to me displayed as pasillas.

[rccola]

Not all groceries/greengrocers employ knowledgeable people. Not at $8/hour.

One of my best memories of high country Colorado was seeing the produce clerk at the local City Market throwing out all the "squishy" persimmons. And she couldn't understand why no one bought the others.