Mild, heart-shaped chili peppers native to Puebla, Mexico. Widely used in Mexican cuisine both fresh (green, called Poblano) and dried (red/brown, called Ancho). Deep green, turning to red when ripe, the fruit are flavorful and versatile. They are terrific for chile rellenos or made into mole.
Quantity 40 seeds +-
Days to Harvest 75 days
Sowing Method Transplant from seed trays at true leaf stage.
