ANCHO POBLANO pepper seeds(Capsicum annuum)

Also called Ancho Pepper.most popular chilies in Mexico,

ANCHO GIGANTEA POBLANO (Capsicum annuum) seeds Organic Heirloom , fresh and ready for planting!
1 oz 4000+ Seeds 
This Chile Pepper is mildly hot and is used for chilies rellenos and mole sauces. The Poblano is one of the most popular chilies in Mexico.

The green . is stuffed with cheese or meat for chilies rellenos and the dark, reddish-brown dried Ancho is used in a variety of sauces such as the traditional "mole pablano". Harvest when 3.5 inches long and 2 inches wide and when the peppers are a dark green.

ANCHO GIGANTEA POBLANO (Capsicum annuum) is the traditional Mexican variety used for stuffing when green (poblano) and sauces when red and dried (ancho). The fruits are almost black they are so dark green and grow to 3" x 4". Rich flavor without too much heat - sweet with a slight bite, that's why I categorized under sweet rather than spicy. But be aware, the heat comes if you experience a hot dry spell and especially toward the end of the season. So pick, cook and freeze early in the season for the mildest. If you love chili rellenos, this is the pepper for you! 90 days from transplant. 20 seeds. Heat Scale: Sweet...0-1-2-3-4-5...Hot.

Planting & Caring for Poblano Peppers

Sow several seeds ¼deep in 2-3' earth-friendly containers such as peat pots filled with lightly moistened seed starting mix.
Water well and place the pots in a well-lighted, warm area, 80° F – 85° F. To prevent the seedlings from damping off, keep the soil damp but not wet, and provide good air circulation around the plants.
Feed the seedlings with a good organic fertilizer every three weeks after they have established. When seedlings are about two inches tall, thin to one plant per pot by cutting out the smaller ones.
Once the plants are about five inches tall and the nighttime temperatures are above 60° F, harden the plants off by slowly acclimating the peppers to the garden.

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