Poblano Pepper /Ancho Chiles

• 90 -110 days.
• Plant are 35” tall.
• A mild 4”-6” chile pepper with thick walls. Early fruits are very dark green and referred to as “Poblano”  The walls are thick and when ripened to red the flavor is more intense, aromatic, hot and flavorful. Freezes well.
  
• The dried version of this pepper is known as an Ancho and the aromatics and pungency are more concentrated and often ground into a powder.
• Both forms are essential ingredients in moles and other Mexican dishes.

Planting Directions:   Sow seed indoors 8 weeks before last frost. Plant seed ¼” deep in sterile seed mix and maintain soil temperature of  65° to 95° with 85° optimum for germination. Germinates in 5 to 14 days. Transplant when first set of true leaves appear. Fertilize regularly and provide at least 12 hours of light per day. Transplant into garden when soil temperatures are70°-85° in soil enriched with rich compost or a general purpose fertilizer. Space plant 12” apart and water moderately and evenly until peppers form. Reduce water as peppers mature. Peppers need warmth to grow so do not rush transplanting into the garden.