Ancho/Poblano Pepper (Capsicum annuum)
This heart-shaped, medium hot chili is known as the poblano pepper when green and the ancho when a rusty red and dried. Great for stuffing when green or as in ingredient in Mexican cuisine when ripe.
- 25 seeds minimum
- Germination: 7-14 days
- Maturity: 90 days
- Start indoors 6-8 weeks before the last frost. Plant 1/4" deep in seed starting mix. Requires soil temperatures of 65-90F to germinate. Heat mat is recommended. Keep soil moist.
- Transplant in full sun when all danger of frost has passed.
- Space plants 12-18” apart; space rows 2-4' apart.
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I had a bumper crop with all of my peppers this year, I am not sure what I did just right. I grew these from seed indoors here in Michigan and then transplanted them out to the garden. I had peppers coming out my ears! I canned so much salsa verde this year between the output of these peppers and my tomatillos that I will be eating it until the middle of next summer. Great stuff.
I started these indoors about the first of April here in Nebraska, These pepper plants get fairly tall, ours are 4 feet high now. Be sure to put a cage around them. They are now producing everyday and each plant has at least 10 peppers in different stages of development. We have 6 plants and pick 4 to 8 peppers a day. Wonderful flavor, warm but not hot. Great for stuffing and also to add a little kick to other dishes. Would buy again, very satisfied.
An excellent pepper. Easy to grow and very tasty! Heavy feeder as most good peppers are. Fairly prolific in yield. Needs at least a 4 gallon pot for best results. For those blessed with warm soil, 12-18 inch spacing should do the trick. This pepper has done well in our Alaskan summer greenhouse environment. Highly recommended.