Ancho / Poblano Pepper Seeds

When traditionally ripened to red and dried, this pepper is known as an 'Ancho'; it is also used green, as a 'Poblano', for making chile rellenos. The thick-walled, mildly hot fruit have a rich, mellow flavor. This pepper produces continuously through the summer in climates with warm days and cool nights.

Grow Your Own Ancho Poblano Peppers: A Delightful Addition to Your Home Garden!

Exceptional Characteristics

1. Compact Growth: These pepper plants are a gardener's dream, reaching a manageable height of just 2.5 feet. This makes them perfect for small gardens, raised beds, or even containers on your patio. Despite their short stature, they're incredibly productive.
2. Abundant Yield: Prepare to be amazed by the high yields of heart - shaped chili peppers these plants produce. The pods are not only charming in shape but also substantial in size, growing up to an impressive 6 inches long. Their thick, crunchy texture and smooth, shiny skin make them a visual and tactile delight.
3. Quick Maturity: In a mere 65 days, you'll witness these peppers maturing to a rich, dark green color. This relatively short growth cycle means you can enjoy the fruits of your labor in no time.
4. Versatile Flavor Profile: Ancho Poblano peppers are a culinary gem. When fresh and green, they're known as Poblano peppers, offering a mild, sweet, and slightly earthy flavor. Once dried, they transform into Ancho peppers, developing a deeper, smoky sweetness. This dual - natured flavor makes them incredibly versatile in the kitchen. Use them fresh to make classic chile rellenos, adding a pop of flavor and a satisfying crunch. Or, dry and grind them into a wonderful chili powder that can elevate the taste of anything from tacos to stews. They also pickle and freeze extremely well, allowing you to preserve their deliciousness for year - round use.

Cultivation Guide

1. Soil Preparation: Start by choosing a well - drained location in your garden. Ancho Poblano peppers prefer soil that is rich in organic matter. Work in plenty of compost or well - rotted manure into the soil before planting. The ideal soil pH should be between 6.0 and 6.8.
2. Sowing Seeds: If you're starting indoors, sow the seeds about 8 - 10 weeks before the last expected frost date. Plant the seeds about ¼ inch deep in seed - starting trays filled with a good quality seed - starting mix. Keep the soil consistently moist but not waterlogged. Place the trays in a warm area, around 70 - 80°F (21 - 27°C), and they should germinate within 7 - 14 days.
3. Transplanting: Once the seedlings have grown their first true leaves and the risk of frost has passed, it's time to transplant them outdoors. Space the plants about 18 - 24 inches apart to give them enough room to grow. Make sure the planting area receives at least 6 - 8 hours of direct sunlight per day.
4. Watering and Feeding: Keep the soil evenly moist throughout the growing season. Ancho Poblano peppers need regular watering, especially during hot, dry periods. However, be careful not to overwater, as this can lead to root rot. Fertilize the plants every 3 - 4 weeks with a balanced, slow - release fertilizer. You can also side - dress with compost or manure during the growing season to provide additional nutrients.
5. Pest and Disease Management: These peppers are relatively resistant to many common pests and diseases. However, keep an eye out for aphids, spider mites, and fungal diseases like powdery mildew. If you spot aphids, you can use a strong stream of water to wash them off the plants or apply an insecticidal soap. For fungal diseases, ensure good air circulation around the plants and avoid overhead watering.

Specifications

• Heat Level: Mild
• Packet Quantity: Each pepper seed pack includes 10+ seeds. For orders with more than 1,000 seeds, please request bulk packaging.
• Plant Size: 3 ft.
• Pod Size: 4 in.
• Days to Harvest: 60 - 65 days
• Origin: Mexico
• Species: Annuum