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NewTHM pepper poblano
PEPPER Poblano (Capsicum annuum)

Poblano (Ancho)

Capsicum annuum

$3.99

420 mg Approximately

The Poblano Ancho Pepper (Capsicum annuum) is a mild, heart-shaped chili pepper widely used in Mexican cuisine, known as “Poblano” when green and “Ancho” when ripened to red and dried. This pepper is a culinary favorite, offering a mild heat (1,000-1,500 Scoville Heat Units) and complex, earthy flavor. It’s perfect for roasting, stuffing, and making mole sauce.

Disclaimer: Sold individually — price is for 1 seed packet only. Image shows multiple packets for display purposes only.

Product images are provided for illustrative purposes only and may not be an exact representation of the product. The actual product may vary due to a variety of factors.

330 in stock

  • Days to Germination: 7-14 days
  • Days to Maturity: 70-79 days from transplant
  • Plant Height: 18-24 inches
  • Spacing: 18-24 inches apart, rows 24-36 inches apart
  • Soil pH: 6.5
  • Optimal Germination Temperature: 80-90°F

Starting Indoors:

  • Timing: Begin seeds 7-9 weeks before the last frost.
  • Sowing: Sow seeds 1/4 inch deep in seed-starting mix, ideally with a heat mat for consistent warmth of 80-85°F.
  • Lighting: Provide 12-16 hours of light per day.

Transplanting:

  • When: Move plants outdoors once nighttime temperatures consistently stay above 60°F, spacing them 12-18 inches apart.
  • Hardening Off: Gradually acclimate plants to outdoor conditions for about a week before transplanting.

Growing Tips

  • Soil: Loose, well-draining soil with ample phosphorus and calcium.
  • Watering: Keep soil evenly moist; avoid waterlogging. Drip irrigation is recommended to prevent disease.
  • Fertilizer: Use a balanced fertilizer initially, then switch to one higher in phosphorus and potassium as the peppers develop.

Harvesting and Storage

  • Harvesting: Harvest green poblano peppers around 70-79 days for a mild flavor or let them mature to a deep red for drying as ancho peppers.
  • Storage: Fresh poblanos can be stored for up to two weeks at 45°F and 95% humidity. Dried anchos should be stored in a cool, dry place.

Culinary and Gardening Benefits

Poblano Ancho peppers are versatile, ideal for fresh use in chiles rellenos or dried as ancho for sauces like mole. These peppers are deer-resistant, heat and drought-tolerant, and suitable for containers, raised beds, or garden plots. With their rich, mild heat, they’re a great addition to any kitchen garden.