Poblano (Ancho) Chili Pepper (Capsicum annuum) - This compact mild chili pepper originates from Puebla, Mexico. Fruits ripen from a dark purplish/green to a brown or black and finally to red. Rich robust flavour for soups, stews, cooked and uncooked sauces. May be pickled or canned and freezes quite well. Referred to as Ancho in its dried state where its unmistakeable aroma and red-brown colour are utilized as chili powder. Called Poblano at the green stage and used in chili rellenos.
Scoville heat units (SHU): 1,000 – 1,500
25 seeds per packet
Growing Information: Start seeds indoors 6-8 weeks before last frost. Sow 1/4 inch deep and keep soil warm. Transplant into 1 inch cells or 2 inch pots at 1-2 leaf stage. Harden off plants for 4-5 days after risk of frost has passed. Transplant outdoors once day and night temperatures are consistently above 10 degrees Celsius.
