PEPPER Poblano - Ancho
This heart shaped, mildly hot pepper is called Poblano when used fresh. As a dried pepper it is referred to as Ancho, often used in chili powder. Use for grilling, stir fried or stuffed for chile rellenos. Approximately 80 days to maturity.
Special Directions for Short Season ClimatesSOWING: Sow seeds indoors in March or April. Sow 2 to 3 seeds in individual peat pots or other containers barely covering the seeds with 1/8" starter mix. Place pots in plastic seed flat with no drainage holes. Carefully pour warm water into flat, the moisture will soak up from the bottom. Keep in warm room and provide lots of light.
THINNING: When seedlings are about 2 inches high, carefully cut weaker plants leaving the strongest single plant per pot.
TRANSPLANTING AND SPACING: Harden off young plants and plant outdoors after weather has warmed markedly and all danger of frost and cold weather has passed. Plant 18 to 24 inches apart.
GERMINATION: 2 to 3 weeks at 65° to 70' F. Keep soil moderately moist.
Ed's Special Advice
Plant peppers in sunny, well drained spot in the garden. Cover with hotcaps when young if cool nights are expected. Feed lightly with vegetable food every 4 weeks. Carefully cut off short piece of stem with fruit to avoid damaging plant.