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I also agree, it is one of my favorite peppers. Fantastic roasted. I often roast off a bunch of them and keep them in the fridge mixed with olive oil and some spices. I let it take the place of roasted red peppers or at least go on the side of them.
I do like roasted red bells too, but I like the extra kick the pablano gives, especially on a cured meat, cheese, and veggie tray.
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