One of the most popular chiles in Mexico, this tantalizing semi-spicy pepper has a slight mild and sweet apple flavor. Known as Ancho in its dried state, Poblano when fresh. "Poblano" refers to a native of Puebla, Mexico. Ancho’s heart-shaped tapered fruits mature from a bright green to red on bushy, robust plants. Excellent for roasting, stuffing, sauces (namely mole), and chili powder.
As pepper plants go, Ancho can get fairly large, so provide ample root space if growing in containers. 1,000-2,000 Scoville Heat Units (mild).
~ planting ~
When to start inside: RECOMMENDED. Start pepper seeds indoors in peat pots about 8 weeks before the last expected spring frost. Sow them 1/4" deep and keep the soil at 80-85 degrees F until germination; provide sunlight or a grow light for 12-16 hours a day. When the outdoor temperature reaches 60-65 degrees F during the day and no less than 50 degrees F at night, transplant the seedlings 12-16" apart. Exposing the plants to the weather for several hours a day before transplanting may help prevent shock. Peppers also grow well in containers or raised beds.
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.
~ harvesting ~
Harvesting hot peppers is basically a matter of personal preference. Generally, the longer the peppers mature on the vine, the hotter they will taste. Mature peppers, however, signal the plant to stop producing; therefore make sure you harvest peppers frequently. Always use a knife or scissors to remove peppers to prevent damage to the fragile stems. 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.
