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. Dark green, glossy fruits have thick walls and grow up to 7 inches long. Highly resistance to tobacco mosaic virus. Widely adapted plants continually set fruit through the season for extended harvest. 80-85 days. Photo courtesy of Sakata.
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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