Poblano Hot Pepper
Mexico's favorite chile pepper! When traditionally ripened to red and dried, this pepper is known as an 'Ancho'; it is also used green, as a 'Poblano', for making chiles rellenos. The thick-walled, mildly hot fruit have a rich, mellow flavor. The name Poblano comes from the valley of Puebla, south of Mexico City, where the peppers were first cultivated. This pepper produces continuously through the summer in climates with warm days and cool nights. This is a big plant, so give it the space it needs when planting: Set it at least 3 to 4 feet from other plants.
- Light: Full sun
- Fruit size: 4 inches by 2 inches
- Matures: 75 to 80 days
- Plant spacing: 36 to 48 inches apart
- Plant size: 36 to 60 inches tall and 36 to 48 inches wide
- Scoville heat units: 1,000 to 2,000 (mild)