Poblano chiles: Look for dark green poblanos about 5 inches long, with broad shoulders at the stem, tapering to a pointy tip. Poblano peppers can be fiery or relatively mild; there’s no way to tell until you taste them. Wash your hands thoroughly after removing the seeds or wear rubber gloves; most of the chile oils are found in the seeds and connective membranes. The dark green poblano chile turns reddish brown as it ripens. The flavor ranges from mild to pungent. Dried, it is known as an ancho or mulato. Fresh poblanos are sold in Mexican markets and many supermarkets.