Ancho/Poblano Chile Pepper
Heirloom

One of the most popular chiles in Mexico. The green poblano is stuffed with cheese or meat for chiles rellenos (recipe inside) 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).

When to sow outside: 2 to 4 weeks after average last frost when air temperature is at least 70° F and soil temperature is at least 65° F.

When to start inside: RECOMMENDED. 8 to 10 weeks before average last frost. In USDA zones 9 & 10, can also sow in midsummer for fall crop.

Harvesting: Harvest when peppers are dark green, 3.5" 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.

Artist: Susan Rubin