Pepper - Ancho Poblano (3.5" pot)
Heat Rating: 1,000-2,000 SHU. An ideal stuffing pepper for those who love a little kick. Large, fat 5-6” pods are also great for chili and salsa. They are very popular in Mexican cuisine, most notably for chili rellenos. When fully ripened, they are also often dried and ground into chili powder. Curiously, peppers are called Anchos when dried, and Poblanos when fresh and green. Their flavour is known for being rich and smoky, with a mild hint of paprika. Plants are easy to grow, and will benefit from staking or a cage. Harvest when dark green for milder heat, or allow to fully ripen to red for more intensity.
Harvest: 78 days
Height: 2-3’
Plant Spacing: 14-18”
Heat Rating: 1,000-2,000 SHU. An ideal stuffing pepper for those who love a little kick. Large, fat 5-6” pods are also great for chili and salsa. They are very popular in Mexican cuisine, most notably for chili rellenos. When fully ripened, they are also often dried and ground into chili powder. Curiously, peppers are called Anchos when dried, and Poblanos when fresh and green. Their flavour is known for being rich and smoky, with a mild hint of paprika. Plants are easy to grow, and will benefit from staking or a cage. Harvest when dark green for milder heat, or allow to fully ripen to red for more intensity.
Harvest: 78 days
Height: 2-3’
Plant Spacing: 14-18”
Heat Rating: 1,000-2,000 SHU. An ideal stuffing pepper for those who love a little kick. Large, fat 5-6” pods are also great for chili and salsa. They are very popular in Mexican cuisine, most notably for chili rellenos. When fully ripened, they are also often dried and ground into chili powder. Curiously, peppers are called Anchos when dried, and Poblanos when fresh and green. Their flavour is known for being rich and smoky, with a mild hint of paprika. Plants are easy to grow, and will benefit from staking or a cage. Harvest when dark green for milder heat, or allow to fully ripen to red for more intensity.
Harvest: 78 days
Height: 2-3’
Plant Spacing: 14-18”