Guerra's produce, peppers, and gourmet seasonings.

Chile Peppers
Chile history, medicine and types.

Chile Recipes
Salsa, stir fry, rellenos, even ice cream!

Chile Festival
First full weekend in August. Don't miss it!

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Everything you ever wanted to know about peppers. Hot ones, mild ones, nuclear meltdown ones!Everything you ever wanted to know about peppers. Hot ones, mild ones, nuclear meltdown ones!Order Guerras peppers and pepper products--including tickets to the Chile Pepper Festival in August.Recipes for everything from chile pepper chicken to jalapeno ice cream!About Guerras produce. Three generations! Meet the whole family of pepper growers!

Poblano (Green)

One of the most popular fresh chiles used in Mexico. Dark green, with a purple-black tinge, tapering down from the shoulders to a point. Measuring about 4 to 5 inches long and 2 1/2 to 3 inches in diameter. Thick fleshed; varies in strength between medium and hot. It is mistakenly referred to as a pasilla in California, even though the pasilla is a different type of chile altogether. The green poblano is always used cooked or roasted and never eaten raw. Roasting gives the poblano a fuller, smoky, more earthy flavor. Poblanos that are very fiery should be seeded and deveined. This chile is flavored for making chile rellenos or any other stuffed chile dish because of its size and the thickness of the flesh. Also good as rajas, or made into sauces, especially moles and pipians.

Click here to find out more about the Chile Pepper Festival we have every August!
 







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