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Organic Ancho Poblano Hot Pepper
HEIRLOOM
We love a lot of peppers, though we love few as well as Ancho Poblano.
The mild heat that comes with the rich, fruity sweetness of Ancho Poblano makes it one of our perennial favorites for stuffing, roasting, sauces, chile powder and chile rellenos. Dark green, immature 'poblano' peppers are perfect for stuffing and rellenos; red, mature 'ancho' peppers make phenomenal chile powder when dry. Each stout, multi-branching plant is reliably abundant even cool summers.
Enjoy our video below!
Sow Seeds & Sing Songs,
& the whole Fruition Crew
68 days to green poblano, 88 days to red ancho
Capsicum annuum
How We Grow & Savor Ancho Poblano Heirloom Peppers
Thinning Young Transplants
Organic Ancho Poblano Hot Pepper
Transplant Only: Sow indoors 2 seeds/cell & thin to strongest 1, ¼” deep ~8 weeks before last frost. 80F heat mats will germinate seeds best; after germ, set to 70F days & 60F nights. Move to 3-4” pots with first true leaves. Harden off (reduce water & temp 3-7 days) & transplant after last frost when night temps are above 50F. Pluck off any flowers at planting.
Sowing Date: Indoors early Spring
Seed Depth: 1/4 inch
Days to Germination: 7-10 at 85°F
Days to Maturity: 68 days to green, 88 days to red fruit
Plant spacing after thinning: 1-1.5 feet
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Great 
Good for stuffing