Ripened Poblano Peppers

[Laurie]

  I bought 4 poblano peppers several days ago thinking I would make some more of the pretty green poblano sauce that Tia Anne kept talking about. But I didn't get into the mood to roast the peppers until today. Two od the peppers had turned completely read and the other two had started to turn. The peppers ha also started to wrinkle a little as peppers do if left refrigerated. I went ahead and roasted the fout peppers and peeled / seeded and deveined them. So now I have eight halves of roasted peppers in various unattractive shades of brownish orange.
  I could go ahead and make the sauce and hope it tastes as good as the pretty batch did  or toss the lot and start over. Any thoughts or suggestions?

Hugs,
   Laurie

[Dena]

Bell peppers taste better when they go from green to red so I suspect the sauce might end up with more flavor. Now the color might not be the most attractive color in the world but you could always eat by candle light.   

[Megan.]

Yup,  I've had peppers 'transition' on me,  they should taste fine. X

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[Laurie]

  I might  buy some more nice green poblanos and use all of them to make a larger batch. The green may not be as purty, but maybe it will still be green.  The sauce should be good and  the more I have to freeze for later use the better.. Brownish orange just doesn't sound appetizing.

Thanks,
   Laurie

[Dani]

For my own cooking, a frozen pepper works just as well as fresh when used in a sauce or other cooked food recipe. Fresh is for salads.