Chile Pepper
Capsicum annuum 'Poblano'

Family: Solanaceae (so-lan-AY-see-ee) (Info)
Genus: Capsicum (KAP-sih-kum) (Info)
Species: annuum (AN-yoo-um) (Info)
Cultivar: Poblano
Additional cultivar information:(aka Ancho)
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Height:

18-24 in. (45-60 cm)

Spacing:

24-36 in. (60-90 cm)

Sun Exposure:

Full Sun

Heat (Pungency):

Mild (1 to 1,000 Scoville Units)

Fruit Shape:

Bell

Tapered

Fruit Size:

Medium (4" to 6" in length)

Fruit Color:

Green changing to red

Green changing to brown

Disease Resistance:

Unknown - Tell us

Seed Type:

Open-pollinated

Usage:

Fresh (salsa, salads)

Frying

Roasting

Drying

Other details:

Unknown - Tell us

Soil pH requirements:

5.6 to 6.0 (acidic)

6.1 to 6.5 (mildly acidic)

6.6 to 7.5 (neutral)

Propagation Methods:

From seed; sow indoors before last frost

From seed; direct sow after last frost

Seed Collecting:

Allow unblemished fruit to ripen; clean and dry seeds

Wear gloves to protect hands when handling seeds

Properly cleaned, seed can be successfully stored

Days to Maturity:

Early (55-68 days)

Foliage Color:

Unknown - Tell us

Bloom Characteristics:

Unknown - Tell us

Water Requirements:

Average Water Needs; Water regularly; do not overwater

Where to Grow:

Unknown - Tell us

Regional

This plant has been said to grow in the following regions:

Ceres, California

Laguna Beach, California

Menifee, California

Santa Clara, California

Pueblo, Colorado

Jacksonville Beach, Florida

Waverly, Georgia

Chicago, Illinois

Aurora, Missouri

Albuquerque, New Mexico

Brooklyn, New York

Buffalo, New York

Vinton, Ohio

Essington, Pennsylvania

Warren, Pennsylvania

Fort Worth, Texas

Houston, Texas

Reedsburg, Wisconsin

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Gardeners' Notes:

3
positives
1
neutral
0
negatives
RatingContent
Positive

On Sep 21, 2009, kitty_mom from Waverly, GA (Zone 8b) wrote:

I grew these from seed. All of my pepper plants took a long time to get going, and the poblanos only started producing in August.
The plants are very tall and have been heavy producers, with many peppers growing at a time.
Requires no special care.

Positive

On Oct 10, 2008, dparsons01 from Albuquerque, NM (Zone 7b) wrote:

My favorite chili pepper, and I've grown several. The grow _very_ well in New Mexico. The Poblano, while not as well known as other chilis, has much better flavor - at least for me. I've harvested 10 lbs of peppers from 3 plants this year - a less than optimal year - and they are still producing here in October.

Positive

On Apr 1, 2006, petit_potager wrote:

The name ancho means 'wide,' referencing the broad, flat, heart-shaped pods in the dried form --- an (ancho) chili.

“Poblano” is the name given the same thick walled pod when fresh. It is delicious roasted, peeled, and stuffed, (“rellenos” translates as, “stuffed”).

Alternatively, we also enjoy roasted poblano peppers topped with roasted fresh corn niblets and a sassy dollop of savory fresh homemade green cilantro/Serrano mayonnaise.

The pod is generally from 1,000 to 1,500 Scoville Units, however the occasional L'enfant terrible can sneak into one's garden unannounced, and blow your ears off.

Neutral

On Oct 5, 2004, Farmerdill from Augusta, GA (Zone 8a) wrote:

An Ancho type chili pepper. A mildly hot 4inch heart shaped fruit. (65 day)