Harvest loads of extra-large poblano peppers, a staple in southwestern and Latin cuisine. These mildly hot (250 to 1,500 Scovilles) peppers can be canned, used fresh for stuffing, or dried and ground into the Ancho spice. The 2 and 3-lobed fruits are smooth, shiny, and very dark green. Similar in appearance to Baron, but fruits average slightly larger at 5–6″ long x 3″ wide. Plants are tall, vigorous, and have an excellent yield. 65 days to green; 85 days to red. Photo courtesy of Johnny’s.
Care: Plant 18-24″ apart in rows 24-30″ apart in full sun. Keep soil uniformly moist (but not waterlogged) for best production.
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