Ancho Poblano Hot Peppers

Grow the authentic pepper for chili rellenos with Ancho Poblano – the classic Mexican variety that produces large, heart-shaped peppers with mild to medium heat (1,000-2,000 Scoville units) and rich, earthy flavor. These versatile peppers are perfect for roasting, stuffing, making mole sauce, or drying into ancho chilis for authentic Mexican cooking.

Growing Information

• Days to maturity: 75-90 days from transplant (green), 100-110 days (red ripe for ancho)
• Planting: Start seeds indoors 8-10 weeks before last frost; transplant when soil temperature reaches 65°F and nights stay above 55°F
• Spacing: 18-24 inches apart in rows 24-30 inches apart
• Sun: Full sun (6-8 hours daily)
• Zones: 3-11 (warm-season annual)

Harvest & Use

Harvest when peppers reach 4-5 inches long and turn dark green for classic chili rellenos and fresh use, or wait for red ripening to dry into ancho chilis. Perfect for roasting and peeling (essential for chili rellenos), stuffing, making mole sauce, adding to salsas, or drying for authentic Mexican cooking. The mild heat and rich flavor make these family-friendly and versatile. Each plant produces 8-12 large peppers throughout the season.

Care Tips

Ancho poblano peppers thrive in warm, well-drained soil with consistent moisture. Water regularly, especially during flowering and fruiting. Mulch to conserve moisture and regulate soil temperature. Support plants with stakes or cages as they grow 24-30 inches tall and become heavy with large fruit. Companion plant with basil, cilantro, or marigolds for natural pest management and enhanced flavor.

Why Choose Ancho Poblano

This authentic Mexican variety offers exceptional size, mild heat perfect for all palates, and rich flavor essential for traditional Mexican cuisine. Whether you're making classic chili rellenos, authentic mole sauce, or drying into ancho chilis for year-round use, Ancho Poblano delivers superior quality and authentic taste that elevates your cooking.