ANCHO 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", ripening to brown if your season is long enough. Heavy producer. Rich pungent flavor without too much heat. If you love chili rellenos, this is the pepper for you! 68 days green, 88 days red. days from transplant. 10 seeds.
ABOUT GROWING PEPPERS: Whether Sweet or Heat, peppers must be started indoors and really appreciate bottom warmth and sufficient grow light for vigorous starts. Be sure to pick varieties that will have sufficient time to complete their growth in your area. Also, hot peppers will be hotter as the temperature rises, so if you want heat and live in the north, buy the hottest varieties available so you won't be disappointed. Vice versa for the south. In late spring or early summer, after the risk of frost has passed, transplant your pepper plants into well-drained soil in a sunny garden location prepared with lots of good organic matter, about 18'' apart in rows about 24'' apart. I like to give my peppers some support, usually a stake or cage, as productive plants can keel over from the weight of their fruit. Use organic mulch to fend off weeds and keep soil moist in hot dry summers. Peppers need regular moderate watering, but water from below to avoid spreading blossom end rot. Peppers are so versatile. You can use fresh, cook them in a variety of ways, dry many varieties easily, and freeze many varieties for later cooking.