Hot Pepper
Capsicum annuum 'Ancho San Martin'

Family: Solanaceae (so-lan-AY-see-ee) (Info)
Genus: Capsicum (KAP-sih-kum) (Info)
Species: annuum (AN-yoo-um) (Info)
Cultivar: Ancho San Martin
Hybridized by J. Bill
Registered or introduced: 1999
» View all varieties of Peppers

Height:

18-24 in. (45-60 cm)

Spacing:

18-24 in. (45-60 cm)

Sun Exposure:

Full Sun

Heat (Pungency):

Mild (1 to 1,000 Scoville Units)

Moderate (1,000 to 5,000 Scoville Units)

Fruit Shape:

Twisted

Fruit Size:

Medium (4" to 6" in length)

Fruit Color:

Green changing to red

Disease Resistance:

Unknown - Tell us

Seed Type:

Hybrid

Usage:

Stuffing

Roasting

Other details:

Average Water Needs; Water regularly; do not overwater

Suitable for growing in containers

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

Seed Collecting:

N/A: plant does not set seed, flowers are sterile, or plants will not come true from seed

Days to Maturity:

Unknown - Tell us

Regional

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

Austin, Texas

San Antonio, Texas

Gardeners' Notes:

0
positives
3
neutrals
0
negatives
RatingContent
Neutral

On Sep 14, 2008, manatee5 from Austin, TX wrote:

I am not the Most amazing gardener (declarative).
Normally I grow at least hot pepper types w/ ease. The San Martin pepper plant has grown large and strong all summer long (nearly 4ft tall and 2.5 ft wide).
As of yet NO PEPPERS have spout out in Austin!!! Why?!?!
Flowers, YeS of course, but........
The other plants have done only OK this year. All Pepper plants have been strong, Large; sadly not productive. Yield has been slim in Central TX- anyone, anyone??
I use Soil Activator, Seaweed solution, also an organic P&K
(N-P-K; the seaweed already helps w/ the N. Understanding that Peppers do not like too much N. *Maybe i am misinformed*)
I'm Dying to see what this pepper looks and Tastes like in person. Thank you.
JL-Manatee 8b

Neutral

On May 2, 2006, dmj1218 from west Houston, TX (Zone 9a) wrote:

Large size, early matuirity, and great production make this ancho pepper distinctive. Thick-fleshed peppers mature 5.5" long and 3.5" wide, making them perfect for stuffing into chiles rellanos. 75 days (info from TGS Catalog)

Neutral

On Nov 4, 2004, Farmerdill from Augusta, GA (Zone 8a) wrote:

A 5 1/2 inch ancho type hybrid. (75 day). 500 scoville units.