Product Description
This heart-shaped, medium hot chili is known as the poblano pepper when green and the ancho when a rusty red and dried. Great for stuffing when green or as an ingredient in Mexican cuisine when ripe.
- 25 seeds minimum
- Germination: 7-14 days
- Maturity: 90 days
- Start indoors 6-8 weeks before the last frost. Plant 1/4" deep in seed starting mix. Requires soil temperatures of 65-90F to germinate. Heat mat is recommended. Keep soil moist.
- Transplant in full sun when all danger of frost has passed.
- Space plants 12-18” apart; space rows 2-4' apart.
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Abundance!
I had a bumper crop with all of my peppers this year, I am not sure what I did just right. I grew these from seed indoors here in Michigan and then transplanted them out to the garden. I had peppers coming out my ears! I canned so much salsa verde this year between the output of these peppers and my tomatillos that I will be eating it until the middle of next summer. Great stuff.
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Fantastic producer
I started these indoors about the first of April here in Nebraska, These pepper plants get fairly tall, ours are 4 feet high now. Be sure to put a cage around them. They are now producing everyday and each plant has at least 10 peppers in different stages of development. We have 6 plants and pick 4 to 8 peppers a day. Wonderful flavor, warm but not hot. Great for stuffing and also to add a little kick to other dishes. Would buy again, very satisfied.
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Top Notch
An excellent pepper. Easy to grow and very tasty! Heavy feeder as most good peppers are. Fairly prolific in yield. Needs at least a 4 gallon pot for best results. For those blessed with warm soil, 12-18 inch spacing should do the trick. This pepper has done well in our Alaskan summer greenhouse environment. Highly recommended.
