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Ancho/Poblano Chile Pepper Seeds

Heirloom

#0184
This packet sows up to 24 plants when started indors.
4.2 out of 5 stars
(5 reviews)
Availability: Out of Stock
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).
$1.89 30 seeds

Botanical Name: Capsicum annuum

Days to Maturity: 65–75 days from transplanting

Family: Solanaceae

Native: Americas

Hardiness: Frost-sensitive perennial grown as an annual

Plant Dimensions: 24"–36" tall, bushy plant

Variety Information: 3"–6" long, 2" wide, dark green turning to reddish-brown when mature. "Ancho" means "wide", referring to the broad, flat, heart-shaped dried pod. Poblano is the fresh, green form of the chile, mildly hot at 1,000–2,000 Scoville heat units.

Attributes: Good for Containers

When to Sow Outside: For Mild Climates only: 2 to 4 weeks after average last frost, when soil temperature is at least 70°F.

When to Start Inside: RECOMMENDED. 8 to 10 weeks before transplanting. Ideal soil temperature for germination is 70°–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: May be sown in late summer for fall/winter crop.

Days to Emerge: 10–25 days from transplanting

Seed Depth: ¼"

Seed Spacing: Start indoors

Row Spacing: 24"–36"

Thinning: Start indoors, plant seedlings 18" – 24" apart outside

Harvesting: Harvest when peppers are dark green to reddish-brown, 3"–6" long and 2" wide. When harvesting, take care to avoid touching the interior of any broken peppers, as the capsaicin is an extreme irritant, especially to the eyes. Wash hands thoroughly after harvesting or wear gloves to harvest peppers.

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Ancho/Poblano Chile Pepper Seeds Reviews

5 reviews

Ancho/Poblano Chile Pepper

1 out of 5 stars May 31, 2020
some germination but slow growth and die.
jerry from CO
Owner Response: Thank you for leaving a review. Quality is very important to us. Our seeds are tested frequently by a third-party laboratory to ensure the germination rate exceeds both federal and our own standards. Once seeds germinate they start making energy from the sun and nutrients in the soil, so if we see them germinate and then have issues we want to look at the environment, including potential pests or diseases for clues. peppers, in particular, need very warm soil to germinate (70-90 degrees F) and in cooler soil, they will either fail to germinate or on the cusp of the ideal temperatures they can take a very long time and have poor germination overall. Our horticulturist is sending you an email to see how we can help. Thank you.

Best pepper ever!!!

5 out of 5 stars Jan 30, 2021
I had 90% plus germination rate with these peppers and production was amazing! Many of the plants had more than 20 peppers each. During the end of season I harvested a wheelbarrow full of peppers not to mention all that we eat and dryed during the season. The flavor is just as amazing as the germination and production.
Kie VanderSys from MI

Delicious!

5 out of 5 stars Aug 22, 2021
Germination rate was almost 100%. They grew really well after transplanting and the peppers are delicious! Perfect balance of sweet, spicy and smoky.
Tam from KS

Great Results!

5 out of 5 stars Nov 14, 2021
These seeds germinated quickly and grew into lovely, productive plants. I had so many peppers from two plants that I was giving them away to everyone who visited!
Carol from TX

Small but tasty

5 out of 5 stars Nov 15, 2021
Great germination. These peppers were very tasty but on the small side. Of course, this could be attributed to my growing them in a large pot instead of planting them in the ground.
Rakesh from TX

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