Ancho/Poblano - Chile

ID: 4

Name: Ancho/Poblano - Chile

Category: Pepper

Description: Called "poblano" as a fresh, green pepper, and "ancho" as a dried pepper. Mildly hot. The pepper for chiles rellenos and mole sauces. ¡Delicioso!

Details: 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). This packet yields approximately 24 plants when started indoors.

Maturity: 65

Spacing: 24

Seed Depth: 0.25

Seed Count: 1

Days To Emerge: 25

Germination Temperature:
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When To Start Inside: RECOMMENDED. 8 to 10 weeks before transplanting. Ideal soil temperature for germination is 70 F-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: Can also sow in late summer for fall/winter crop.

When To Start Outside: For mild climates only: 2 to 4 weeks after your average last frost date, when soil temperature is at least 70 F.

Frost Resistant: No

Heirloom: No

Notes:

Ancho/Poblano - Chile (#4)

Ancho/Poblano - Chile