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Pepper, Hot, Poblano (Ancho)

Short Description

Loads of mildly pungent, 4" heart-shaped fruits that ripen from dark green to deep red.

Full Description

Called Ancho when dried, Poblano when fresh. This is one of the most popular peppers grown in Mexico. Plants grow to 2 1/2 ft. tall. Fully ripened, red fruits are much hotter and flavorful than the earlier picked green ones. Days to maturity are from time plants are set in garden. For transplants add 8-10 weeks.
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Item#: 52498A
Order: 1 Pkt. (100 seeds)
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$4.95
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Item#: 16048
Order: 3 Plants
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$16.95
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Product properties

Days To Maturity The average number of days from when the plant is actively growing in the garden to the expected time of harvest.

65 days

Fruit Size The average size of the fruit produced by this product.

4 inches

Sun The amount of sunlight this product needs daily in order to perform well in the garden. Full sun means 6 hours of direct sun per day; partial sun means 2-4 hours of direct sun per day; shade means little or no direct sun.

Full Sun

Spread The width of the plant at maturity.

16 inches

Height The typical height of this product at maturity.

18-24 inches

Sow Method This refers to whether the seed should be sown early indoors and the seedlings transplanted outside later, or if the seed should be sown directly in the garden at the recommended planting time.

Indoor Sow

Plant Shipping Information

Plants ship in Spring in proper planting time (click for schedule)

Restrictions:

Item 16048 cannot ship to: AA, AE, AK, AP, AS, CN, FM, GA, GU, HI, MH, MP, PR, PW, VI
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Video

Container Vegetables - Tomato, Pepper & Eggplant
Growing tomatoes, peppers and even eggplants in containers on your deck, porch or patio!
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Planting and Growing Peppers
Pepper fanciers can be among the most fanatical of vegetables gardeners. See how easy it is to plant and grow both sweet and hot peppers.
Watch video

How to Sow and Plant

  • Only home gardeners who enjoy long growing seasons in the Deep South should attempt to sow pepper seeds directly in the vegetable garden. Most of us must start our own pepper plants indoors about 8-10 weeks before transplanting, which should be done 2-3 weeks after the expected last frost.
  • Sow seeds ¼ inch deep in seed-starting formula
  • Keep the soil moist at 75 degrees F
  • Seedlings emerge in 10-21 days
  • As soon as seedlings emerge, provide plenty of light on a sunny windowsill or grow seedlings 3-4 inches beneath fluorescent plant lights turned on 16 hours per day, off for 8 hours at night. Raise the lights as the plants grow taller. Incandescent bulbs will not work for this process because they will get too hot. Most plants require a dark period to grow, do not leave lights on for 24 hours.
  • Seedlings do not need much fertilizer, feed when they are 3-4 weeks old using a starter solution (half strength of a complete indoor houseplant food) according to manufacturer’s directions.
  • If you are growing in small cells, you may need to transplant the seedlings to 3 or 4 inch pots when seedlings have at least 3 pairs of leaves before transplanting to the garden so they have enough room to develop strong roots
  • Before planting in the garden, seedling plants need to be “hardened off”. Accustom young plants to outdoor conditions by moving them to a sheltered place outside for a week. Be sure to protect them from wind and hot sun at first. If frost threatens at night, cover or bring containers indoors, then take them out again in the morning. This hardening off process toughens the plant’s cell structure and reduces transplant shock and scalding.

Planting in the Garden:

  • To get an early start with your pepper plants, particularly in the North, cover the prepared bed with a dark colored polyethylene mulch at least a week before transplanting. This will heat the soil beneath and provide a better growing condition for young pepper plants. The mulch will also help the soil retain moisture throughout the season as the pepper plants grow.
  • Select a location in full sun with good rich moist organic soil. Make sure you did not grow tomatoes, peppers, eggplant or potatoes in the bed the previous year to avoid disease problems.
  • Prepare the bed by turning the soil under to a depth of 8 inches. Level with a rake to remove clumps of grass and stones.
  • Peppers should be set 18 inches apart in a row with the rows spaced 2-3 feet inches apart.
  • Dig a hole for each plant large enough to amply accommodate the root ball. 
  • Carefully remove the plant from its pot and gently loosen the root ball with your hands to encourage good root development. 
  • Fill the planting hole with soil to the top and press soil down firmly with your hand leaving a slight depression around the plant to hold water. 
  • Use the plant tag as a location marker. This is particularly important if you are trying different varieties. It is very difficult to tell which variety is which from the foliage.  
  • Water thoroughly, so that a puddle forms in the saucer you have created. This settles the plants in, drives out air pockets and results in good root-to-soil contact.
  • Peppers may also be planted in containers. Use a container at least 18-24 inches wide and deep and use a commercial potting mix rather than garden soil.

How to Grow

  • Keep weeds under control during the growing season. Weeds compete with plants for water, space and nutrients, so control them by either cultivating often or use a mulch to prevent their seeds from germinating. 
  • Mulches also help retain soil moisture and maintain even soil temperatures. This is especially important for peppers as their roots may be easily damaged when weeding, and this can lead to blossom end rot.
  • Keep plants well-watered during the growing season, especially during dry spells. Plants need about 1-2" of rain per week during the growing season. Use a rain gauge to check to see if you need to add water. It's best to water with a drip or trickle system that delivers water at low pressure at the soil level. If you water with overhead sprinklers, water early in the day so the foliage has time to dry off before evening, to minimize disease problems. Keep the soil moist but not saturated.
  • Note that hot peppers tend to be hotter when they have less water and fertilizer. If they receive plenty of water and fertilizer they may be more mild than expected.
  • Monitor for pests and diseases. Check with your local Cooperative Extension Service for pest controls recommended for your area.
  • Try planting pepper plants near tomatoes, parsley, basil, and carrots in your home vegetable garden. Don't plant them near fennel or kohlrabi. Peppers are very colorful when in full fruit and combine well with green herbs, okra, beans and cucumber fences in the garden bed.

Harvesting and Preserving Tips

  • Like cucumbers and summer squash, peppers are usually harvested at an immature stage. The traditional bell pepper, for example, is harvested green, even though most varieties will mature red, orange, or yellow. Peppers may be harvested at any stage, but their flavor doesn’t fully develop until maturity. Fully ripe peppers in multi-colors are delightful in the garden as well as in salads.
  • Cut the fruit from the plant with a sharp knife or pruners leaving a small part of the stem attached.
  • Sweet bell, pimento and cherry peppers are delicious eaten green but are sweeter and higher in vitamins if allowed to turn bright red before harvest. Some varieties are yellow at maturity or may mature from green through yellow and red.
  • Hot peppers may be harvested at any stage. Anaheim is usually picked green and cayenne types red.
  • Bell peppers may be chopped and quick frozen for use in many recipes; sweet cherry and banana peppers and hot cherry peppers are perfect for pickling.
  • A popular and trouble-free way to store hot peppers is to dry them. String mature red peppers by piercing the stem with a needle and heavy thread. Hang the string in a warm, dry, airy place (not in the sun!) to dry. They can make a colorful kitchen accent. Pull a pepper from the string when you need one. Hot peppers remain hot even after they are dried. Remember that in recipes a little hot pepper can go a long way.
  • Please note that hot peppers can burn sensitive skin on contact and fumes from grinding or cooking them can irritate the lungs and eyes. When working with hot peppers use rubber gloves and wash your hands before touching your face or eyes.
Days To Maturity
65 days
Fruit Size
4 inches
Sun
Full Sun
Spread
16 inches
Height
18-24 inches
Sow Method
Indoor Sow
Planting Time
Spring
Sow Time
8-12 weeks BLF
Thin
24 inches
Life Cycle
Annual
Pepper, Hot, Poblano (Ancho) is rated 4.0 out of 5 by 12.
Rated 5 out of 5 by from Good yield. Excellent flavor. I've ordered one plant each year. Each year the plant has grown to about 3 feet and produced about 6 peppers a week. They are great fried with eggs. We've also grilled them and stuffed them with Quinoa -- excellent. I haven't been able to wait long enough for them to turn red, the taste too good green to wait. Highly recommended. Think maybe I'll increase my order to 3 plants next year.
Date published: 2015-08-21
Rated 5 out of 5 by from Good producer I planted these peppers in August and put them in my greenhouse. I had 100% germination rates with this pepper. (I only planted one seed and it sprouted.) It now had about 15 peppers starting to grow and at least 20 buds! It is producing peppers nicely, and lots of them! I would recommend this pepper to anybody because it is easy to grow, has quick maturity, and makes many peppers.
Date published: 2014-11-27
Rated 5 out of 5 by from Great! These chili peppers grew great! I entered some of my crop into the county fair, won a blue ribbon AND 'Best of Show' ribbon! They tasted great and grew nice sized plants, heavily fruited.
Date published: 2014-01-27
Rated 2 out of 5 by from Grew Burpee Ancho Peppers in an Earth Box this season. While the two Yolo Wonder Sweet Pepper plants in the same box have produced dozens of wonder peppers, there are three Ancho peppers on that plant, racing against our first frost to ripen. I look forward to one delicious Chili Rennano dinner, but for the expense and all the care this plant received, the results are very disappointing.
Date published: 2013-09-15
Rated 5 out of 5 by from Good plants I bought these as a 3-pack of plants and kept them under water teepees (cloches) until late May because the spring in the Mid-Atlantic was so chilly. They did great and are still producing gangbusters. We've had way too much rain this summer to develop any kind of heat in them, but that's ok. They make great chiles rellenos whether hot or mild.
Date published: 2013-08-26
Rated 5 out of 5 by from Works for me! Having read about poor germination in other reviews, I thought I'd chime in and say that my experience was quite the opposite. I'm a complete novice to all of this, so maybe it's beginner's luck. I used a self-watering seed tray with just a single seed in each pod. Of the 8 poblano seeds I planted, all were basking under my shop light within two weeks time. Conditions were apparently suitable, though not ideal - I used a heat mat with thermostat, but because the plants were in my garage, the temperature remains in the mid 60's, occasionally hitting 70 or 71 on a warm day. High success with the three other pepper varieties I tried as well - no pre-soaking, no chemicals, no 85 degree soil...
Date published: 2013-04-03
Rated 1 out of 5 by from I like poblano's but I babied these seedlings under a grow light; absolutely terrible germination.
Date published: 2013-01-24
Rated 5 out of 5 by from Huge plant, lots of delicious fruit I ordered an Ancho pepper plant last year. It arrived in good shape and grew very well. To my California taste the peppers weren't particularly hot but had a really nice flavor. I garden in a Green Thumb garden which can be a very challenging environment. The Ancho grew to about 7' tall and would have grown taller but I had run out of bamboo stakes by that time. Next year. It was stupendously vigorous in putting out flowers and fruit. It looked like the characteristics that I saw were about the variety and not the individual plant - so next year I'll put additional thought into the space for the root ball and staking from the beginning. My guess is it will get 8' tall+ and 2 1/2' wide - maybe more. Be prepared. I hated to see the season end #Sandy forced an early conclusion# and I'm looking forward to a frig full of Anchos next season.
Date published: 2013-01-20
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