Skip to product information
1 of 6

Ancho/Poblano Chile Pepper Seeds

Ancho/Poblano Chile Pepper Seeds

SKU:0184

4.1
Rated 4.1 out of 5 stars
18

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).

Regular price $2.69
Regular price Sale price $2.69
Sale Sold out

~0.57 g

(~25 seeds)

Shipping calculated at checkout.
View full details
  • Variety Info
  • Sowing Info
  • Growing Info
  • Learn More

Variety Info

Days to Maturity: 65–75 days from transplanting

Family: Solanaceae

Type: Under 5000 Scoville Units, Chile Pepper (Learn more)

Native: Americas

Hardiness: Frost-sensitive perennial grown as an annual

Exposure: Full sun

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

Variety Info: 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, Frost Sensitive

Non GMO Project

Sowing Info

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

Seed Depth: ¼"

Seed Spacing: Start indoors

Row Spacing: 24"–36"

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

Your hardiness zone is

Growing Info

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.

4.1
Rated 4.1 out of 5 stars
Based on 18 reviews
Total 5 star reviews: 13 Total 4 star reviews: 1 Total 3 star reviews: 0 Total 2 star reviews: 0 Total 1 star reviews: 4
Slide 1 selected
Rating
Ratings
Which best describes you as a gardener?
Which best describes you as a gardener?
18 reviews
  • Melissa M.
    Verified Buyer
    Rated 5 out of 5 stars
    12/31/24
    5 Stars

    Decided to try and grow poblanos to freeze for a soup I make in winter. Had a very high yield. I had 4 plants. Grew enough to make my recipe 15 times (3 peppers per recipe). I cut, vacuum sealed, and frozen them. They were delicious in the soup!

  • Gimena G.
    Rated 5 out of 5 stars
    6/7/24
    5 Stars

    😍

  • Jessica S.
    Rated 5 out of 5 stars
    5/19/24
    5 Stars

    These were our most productive pepper plants. You will probably need to stake these plants as they get very large. We were harvesting these well into November last year here in zone 7B in Charleston, SC.

    Which best describes you as a gardener? Intermediate
  • deke A.
    Verified Buyer
    Rated 5 out of 5 stars
    4/21/24
    5 Stars

    A little late to the party germinating but about to transplant today!

    Which best describes you as a gardener? Intermediate
  • Alma H.
    Verified Buyer
    Rated 5 out of 5 stars
    3/23/24
    5 Stars

    Both my Cal Gold Pepper (bought at a retail store) and my poblano peppers are doing so well. I'm just waiting a little longer before I transplant to their permanent place.

    Which best describes you as a gardener? Beginner