Poblano/Ancho Chile Pepper

75-80 days. Known as Poblanos when fresh and glossy dark green, they are called Anchos after they've been roasted and dried until reddish-brown. Distinctive in flavor and appearance, these handsome 3-foot-tall plants yield broad, slightly flattened and 5" long Peppers with a deep, slightly fruity flavor. With only 1,000 to 1,500 Scoville units, this is the best Chile for mild rellenos, enchilada sauce and traditional Chile powder. (OP.)

One packet of about 30 seeds
In stock
Item
#3607
$3.85
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  • Information

  • Best raised as transplants sown indoors 6 to 8 weeks prior to setting out after the last spring frost date, Hot Peppers love heat: afficionados theorize that the hotter the growing conditions, the hotter the Pepper. The heat in Peppers is related to the amount of capsaicin within the tissues and seeds. We include heat unit measurements (known as Scoville units) and arrange the Peppers in ascending incendiary order! At the height of harvest, hold a roast. Place picked Peppers on a hot grill, turning them until all sides are charred and blistered black. Pile them all in a paper bag so that they steam each other's skins off. Once they are cool enough to handle, peel off the skins, remove the stems and slice into long pieces, scraping away the seeds. Freeze in airtight plastic bags for use on sandwiches and in sauces, stews and casseroles through the winter. Deer resistant.

    Average seed life: 2 years.

  • Gardening Tips
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Best raised as transplants sown indoors 6 to 8 weeks prior to setting out after the last spring frost date, Hot Peppers love heat: afficionados theorize that the hotter the growing conditions, the hotter the Pepper. The heat in Peppers is related to the amount of capsaicin within the tissues and seeds. We include heat unit measurements (known as Scoville units) and arrange the Peppers in ascending incendiary order! At the height of harvest, hold a roast. Place picked Peppers on a hot grill, turning them until all sides are charred and blistered black. Pile them all in a paper bag so that they steam each other's skins off. Once they are cool enough to handle, peel off the skins, remove the stems and slice into long pieces, scraping away the seeds. Freeze in airtight plastic bags for use on sandwiches and in sauces, stews and casseroles through the winter. Deer resistant.

Average seed life: 2 years.

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