In Spanish, many fresh chiles have different names than their dried counterparts. For example, when poblano chile peppers are dried, they are called anchos. When chilaca chile peppers are dried, they are called pasillas or chile negros. When ripe jalapeño chile peppers are smoked and dried they become chipoltes. Stores often mislabel these chiles, calling a pasilla an ancho and vice versa. Sometimes, poblano and chilaca chiles can get mixed up, too, even though the chilaca chiles are thin and curly while the poblano chiles are broader and straight.
Poblano chilis make a relatively mild hot sauce — 1,000-2,000 Scoville heat units (SHU).
8 ounces poblano chiles (about 3 large chilies) – chopped
1 ounce white onion – chopped
1 ounce garlic – chopped
1/2 cup white vinegar
1/4 cup lime juice
1/4 teaspoon salt
Blend all ingredients in food processor until smooth.
Pour into pan and simmer gently over low heat for 10 minutes to let the flavors meld.
Taste and adjust for salt and lime juice.
Strain if desired (I didn’t).
Pour into bottle(s) and enjoy.
The flavors are better the next day.
Makes 1 1/2 cups unstrained.