I went out and picked a bunch of Poblano Chili's today. I spent most of the morning roasting them and then peeling them. Then I took the nicest and largest ones and stuffed them with cheese and made Chili Rellenos. When I took a bite of the first one it was really flavorful, but NO HEAT! Where did the heat go? This was the same package of seeds that I have used for 2 other years, and they were nice and zesty, these were as mild as an Anaheim! What could be the cause of this! I've been told that if a pepper is stressed by too much heat, or too little water that they are hotter. Could it be that we've had too much rain and cool temps? Boy, I'm dissappointed! Maybe I'll just have to put some salsa on them to get a bit of heat.
