One of the most popular chiles in Mexico! The green, 3"-6" poblano is most often stuffed with cheese or meat for chiles rellenos (recipe inside this packet), and the dark, reddish-brown dried ancho is used in a variety of sauces, such as the traditional "mole poblano". 1,000-2,000 Scoville Heat Units (mild).
Variety Info
Days to Maturity: 65–75 days from transplanting
Family: Solanaceae
Type: Under 5000 Scoville Units, Chile Pepper ()
Native: Americas
Hardiness: Frost-sensitive perennial grown as an annual
Exposure: Full sun
Plant Dimensions: 24"–36" tall, bushy plant
Variety Info: 3"–6" long, 2" wide, dark green turning to reddish-brown when mature. "Ancho" means "wide", referring to the broad, flat, heart-shaped dried pod. Poblano is the fresh, green form of the chile, mildly hot at 1,000–2,000 Scoville heat units.
Attributes: Good for Containers, Frost Sensitive
Sowing Info
When to Sow Outside: For Mild Climates only: 2 to 4 weeks after average last frost, when soil temperature is at least 70°F. When to Start Inside: RECOMMENDED. 8 to 10 weeks before transplanting. Ideal soil temperature for germination is 70°–90°F. Transplant seedlings outside 2 to 4 weeks after your average last frost date, and when daytime temperatures are at least 70°F, and nighttime temperatures are at least 55°F. Mild Climates: May be sown in late summer for fall/winter crop. Days to Emerge: 10–25 days Seed Depth: ¼" Seed Spacing: Start indoors Row Spacing: 24"–36" Thinning: Start indoors, plant seedlings 18" – 24" apart outsideGrowing Info
Harvesting: Harvest when peppers are dark green to reddish-brown, 3"–6" long and 2" wide. When harvesting, take care to avoid touching the interior of any broken peppers, as the capsaicin is an extreme irritant, especially to the eyes. Wash hands thoroughly after harvesting or wear gloves to harvest peppers.
