Poblano - Ancho
The Poblano pepper is one of the most popular peppers used in Mexican, Tex-Mex and SW cuisine. Poblano pepper is called Ancho pepper when dried and Poblano pepper when it is fresh. They are mild, large, thick walled, and heart shaped which make them a choice pepper for stuffing and roasting. The ground dried pepper has a smokey paprika sweet flavor.
- Warm season annual
- Approx. 75-85 seeds in packet. (A seed will vary in weight and size within a given seed lot. The number of seeds stated is only an estimate.)
- Maturity: Approx. 70-75 days
- Planting season: Late spring/early summer
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Cultivation: Start seeds inside 6 weeks before last frost date (or 8 weeks before expected transplanting date). Keep soil warm until emergence (75-80ºF minimum). Seeds will not germinate in cool soil and planting out too early may affect plant vigor. Harden off plants carefully before transplanting. Prepare fertile, well-drained soil. Transplant in late spring/early summer in a very warm and sunny location (soil temperatures at least above 60ºF). Fertilize as needed. Too much nitrogen will produce lush foliage and few fruits. Harvest the green fruits directly from the plant. To dry red ripe peppers, cut branches, remove leaves and hang until fruit is dry.
Please note: Maturity, adaptability and disease tolerance may differ under your specific climate and/or growing conditions.
Culinary tips: Poblanos are used in famously known chiles en nogada, chiles Rellenos and Rajas Poblanas.