Ancho-Poblano

75 to 80 days
Mexico’s favorite chile pepper! When traditionally ripened to red and dried, this pepper is known as an ‘Ancho’; it is also used green, as a ‘Poblano’, for making chiles rellenos. The thick-walled, mildly hot fruit have a rich, mellow flavor. The name Poblano comes from the valley of Puebla, south of Mexico City, where the peppers were first cultivated. This pepper produces continuously through the summer. This is a big plant, so give it the space it needs when planting: Set it at least 3 to 4 feet from other plants.
Scoville heat units1,000 to 2,000 (mild)