At the very bottom of the Scoville hot pepper heat scale, these beauties are more about the subtle flavor than the shocking heat. Called Poblano when fresh and Ancho when dried, they are wonderful in hot sauce, baked, powdered and in chile rellenos. Like most peppers, it loves the heat and is super productive in summer heat over 100 degrees. If you are in a zone without frost, it can also grow as a perennial. Just remember to fertilize it at the beginning of the second spring!
 
Plant your peppers in a sunny spot with well-draining soil. As the peppers grow, make sure to keep the soil consistently moist and fertilize every 4-6 weeks. Harvest the peppers when they are a dark green color, and if you prefer a milder flavor, let them ripen to a deep red. Once harvested, Poblano Peppers can be enjoyed in a variety of ways - stuff them with cheese and bake, roast and peel for use in sauces or salsas, or simply slice and add to stir-fries for a flavorful kick. These versatile and delicious peppers are a must-have for any gardener and home cook!
 
Plant Type: Pepper
Latin Name: Capsicum annuum var. annuum 'Poblano'
Packed For: 2024
Days to Maturity: 120
Life Cycle: Annual < zone 9, Biennial > zone 9
Growth Habit: Bush
Planting Time: Spring
Seed Type: Heirloom
Hybrid Status: Open-Pollinated
Hardy to Zone: 2
Frost Tolerance: Not Frost Tolerant
Heat Tolerance: High Heat Tolerant 100+
Approximate Weight in Grams: 0.15
Approximate Seed Count: 25
Sun Needs: Full sun
Water Needs: Regular watering
Planting Instructions: Sow directly, 1 inch deep. 1 foot apart
Fullgrown Plant Size: 36 inches tall
 
Image Credit: "File:Capsicum annuum ancho dried.jpg" by User:Carstor is licensed under CC BY-SA 2.5.