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Details
Called Ancho when dried, Poblano when fresh. This is one of the most popular peppers grown in Mexico. Fully ripened, red fruits are much hotter and flavorful than the earlier picked green ones. Poblanos have a mild heat with the rich, fruity sweetness that makes it a favorite for stuffing, roasting, sauces, chile powder and Chile rellenos. Another good way to serve Poblanos is to char the skin and peel the char under running water and serve either stuffed or sliced and sauteed in any dish! These medium thick-walled peppers freeze extremely well. Non-Isolated.
SHU: 1,000 - 2,000
Michigan Seeds and Plants grown on our farm, Renegade Acres, in Howell, MI!
Certified Organic by Oregon Tilth.
Additional Info
| Botanical Name | Capsicum annuum |
|---|---|
| Life Cycle | Annual |
| Min. Time to Germinate | 10 Days |
| Max. Time to Germinate | 15 Days |
| Depth to Sow Seeds | 1/4 in. |
| When to Sow | Indoors 8-10 weeks before last spring frost |
| Growing Height | 24-36 in. (60-90 cm) |
| Plant Spacing | 18-24 in. (45-60 cm) |
| Hardiness | N/A |
| Sun Exposure | Full Sun |
| Danger | N/A |
| Other Details | Average Water Needs; Water regularly; do not overwater |
| Soil pH Requirements | 6.1 to 6.5 (mildly acidic), 6.6 to 7.5 (neutral) |
| Days to Harvest | 60-70 |
| Propagation Methods | From seed; sow indoors before last frost |
| Seed Collecting | Allow unblemished fruit to ripen; clean and dry seeds |
| Heat (Scoville Heat Units) | 1-999 SHU, 1,000-2,999 SHU |
| Pepper Color | Green changing to red |
| Pepper Shape | Bell, Tapered |
| Pepper Size | Medium (3in. to 6in. in length) |
| Pepper Usage | Drying, Fresh (salsa, salads), Frying, Pickling, Roasting, Stuffing |
| Seeds Per Pack | 10 |
