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Ancho Poblano Hot Pepper

Botanical Name: Capsicum annuum

$3.95
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# of seeds per packet: 20

Description

68 days green. Poblanos are 3-6” long, dark green and mild to medium heat. From Puebla, Mexico, sweet and spicy poblanos are popular in chile rellenos (stuffed peppers). They are also good for salsa, mole poblano, grilling, stir frying, or roasting. These chiles are often roasted and peeled before use.  The plants are vigorous and can reach 3’ tall, producing an abundance of green peppers. Though this pepper ripens to red, this Ancho Poblano is very late to mature so they can’t be counted on to turn red in northern climates. Traditionally, once they ripen to red, peppers are smoked, dried, and ground to be used as chile powder – in this form they are called ancho chiles. HM

Growing

Growing Instructions (for USDA Zone 5b):

All peppers are warm-weather loving plants. These pepper plants have the capacity to grow big & produce lots of peppers if given proper care.  Sow seeds indoors 3/15-4/1 into good seed starting mix (we recommend Vermont Compost’s Fort Light). Ideal temperature for germination is 80-90° (use heating mat). Days to germination: 6-28. Once leaves appear, grow plants at 72°. Be sure seedlings have adequate light (a windowsill will not do for peppers) and keep plants from becoming pot-bound because this will permanently stunt plants.  If seedlings are getting too big for their pot but the weather is still too cold outside, transplant them into bigger pots. Plant seedlings outside late May into fertile garden soil with lots of compost or decomposed manure. If your soil pH is greater than 7 (which is typical of clay soils in Southeast Michigan) add sulfur to acidify soil before planting. Space plants 1 ½ - 2ft apart. If plants begin to flower when plants are less than 1ft tall, hand remove early flowers for 2 weeks until plants are bigger. Stake plants.

 Harvest:

Harvest green peppers for roasting, or let peppers mature to red if used for drying. Green peppers are traditionally roasted/charred, then peeled before using.

 Seed Saving Instructions for gardeners:

Peppers are primarily self-pollinating but insects will cause significant cross pollination between pepper varieties. To keep variety pure, cover plants with low tunnels (using thin row cover fabric) to exclude pollinators. Or, isolation distance: 300 ft. Always save seeds from the best plants. Save seeds from fully ripe peppers. Process hot pepper seeds outdoors wearing rubber gloves; rinse and dry seeds.

Related products

Ancho Poblano Hot Pepper [[start tab]]

Description

68 days green. Poblanos are 3-6” long, dark green and mild to medium heat. From Puebla, Mexico, sweet and spicy poblanos are popular in chile rellenos (stuffed peppers). They are also good for salsa, mole poblano, grilling, stir frying, or roasting. These chiles are often roasted and peeled before use.  The plants are vigorous and can reach 3’ tall, producing an abundance of green peppers. Though this pepper ripens to red, this Ancho Poblano is very late to mature so they can’t be counted on to turn red in northern climates. Traditionally, once they ripen to red, peppers are smoked, dried, and ground to be used as chile powder – in this form they are called ancho chiles. HM

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Growing

Growing Instructions (for USDA Zone 5b):

All peppers are warm-weather loving plants. These pepper plants have the capacity to grow big & produce lots of peppers if given proper care.  Sow seeds indoors 3/15-4/1 into good seed starting mix (we recommend Vermont Compost’s Fort Light). Ideal temperature for germination is 80-90° (use heating mat). Days to germination: 6-28. Once leaves appear, grow plants at 72°. Be sure seedlings have adequate light (a windowsill will not do for peppers) and keep plants from becoming pot-bound because this will permanently stunt plants.  If seedlings are getting too big for their pot but the weather is still too cold outside, transplant them into bigger pots. Plant seedlings outside late May into fertile garden soil with lots of compost or decomposed manure. If your soil pH is greater than 7 (which is typical of clay soils in Southeast Michigan) add sulfur to acidify soil before planting. Space plants 1 ½ - 2ft apart. If plants begin to flower when plants are less than 1ft tall, hand remove early flowers for 2 weeks until plants are bigger. Stake plants.

 Harvest:

Harvest green peppers for roasting, or let peppers mature to red if used for drying. Green peppers are traditionally roasted/charred, then peeled before using.

 Seed Saving Instructions for gardeners:

Peppers are primarily self-pollinating but insects will cause significant cross pollination between pepper varieties. To keep variety pure, cover plants with low tunnels (using thin row cover fabric) to exclude pollinators. Or, isolation distance: 300 ft. Always save seeds from the best plants. Save seeds from fully ripe peppers. Process hot pepper seeds outdoors wearing rubber gloves; rinse and dry seeds.

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