Poblano, AKA Ancho
Poblano peppers are native to Puebla, Mexico. The two-lobed fruit grows about 4 inches long and 2.5 inches wide, ripening to deep mahogany red or dark brown. Their rich, earthy flavor is savory and lightly smoky, becoming sweeter and more robust when cooked. Dried poblanos are called Anchos; together with Mulato Isleño and Pasilla Bajio chiles, they form the classic “holy trinity” used for authentic deep-brown mole poblano. Poblanos are also widely used in Mexican, Southwestern, and Tex-Mex cuisines, especially for rajas’ con crema, chiles rellenos, soups, stews, and enchiladas. Ancho means “wide” in Spanish. Heirloom.
- Heat: Mild (1,000 - 2,000 SHU)
- Height: 18 - 24in
- Harvest: 70 - 80 days from transplant
- Pack includes 25 seeds
Did you know? Humidity can reduce the viability of pepper seeds over time, causing seeds to stagnate. That’s why every seed pack includes a silica gel packet to help keep the seeds dry and fresh. To save seeds for next year, place the seed packet and silica gel packet together in a quart-size freezer bag, seal it, and store it in the refrigerator. Do not freeze.
Share your pepper photos or favorite pepper recipe—and get free seeds!
Pepper photos: Please use photos on the Pequin pepper page as a guide. Submit one photo of your plant bearing fruit and another showing the pepper(s) in your hand. In return, you may choose any three seed varieties currently in stock. Exclusions apply.
Recipes: Submit your favorite pepper-dish recipe along with a photo of the finished dish and choose any three seed varieties currently in stock. Submit an authentic ethnic recipe to receive five seed packs. Exclusions apply.
Please send to: hotheadseedco@gmail.com