Poblano Green Chiles Named after Puebla, Mexico, this type of pepper has a beautiful dark green color and is wider than the Anaheim chile. It is usually hotter than the Anaheim as well, though its piquancy varies and it can sometimes be very mild.
Poblanos are widely used in a variety of ways all over Mexico and are the most common peppers employed in the preparation of chiles rellenos and chiles en nogada. When dried, the poblano is called an ancho chile.
Growing Poblano peppers
Plant poblano pepper seeds indoors eight to 12 weeks before the last average frost date. Keep the seed tray in a warm, well-lit area. The seeds will germinate best with a heat mat and supplemental lighting. Keep the potting mix slightly moist. Seeds germinate in about two weeks.
Transplant the seedlings to individual pots when they are about 2 inches (5 cm.) tall. Plant the seedlings in the garden when they’re 5 to 6 inches (12-15 cm.) tall, but harden them off for a couple of weeks first. Nighttime temperatures should be between 60 and 75 F. (15-24 C.). Poblano peppers need full sunlight and rich, well-drained soil that has been amended with compost or well-rotted manure. Fertilize the plants about six weeks after planting using a water-soluble fertilizer. Water as needed to keep the soil moist but never soggy. A thin layer of mulch will prevent evaporation and keep weeds in check. Poblano peppers are ready to harvest when they’re 4 to 6 inches (10-15 cm.) long, approximately 65 days after planting seeds.
- Family: Solanaceae (so-lan-AY-see-ee) (Info)
- Genus: Capsicum (KAP-sih-kum) (Info)
- Species: annuum (AN-yoo-um) (Info)
- Cultivar: Poblano
- Additional cultivar information: (aka Ancho)
- Height: 18-24 in. (45-60 cm)
- Spacing: 24-36 in. (60-90 cm)
- Sun Exposure: Full Sun
- Heat (Pungency): Mild (1 to 1,000 Scoville Units)
- Fruit Shape: Bell, Tapered
- Fruit Size: Medium (4″ to 6″ in length)
- Fruit Color: Green changing to red, Green changing to brown
- Disease Resistance: Unknown – Tell us
- Seed Type: Open-pollinated
- Usage: Fresh (salsa, salads), Frying, Roasting, Drying
- Other details: Average Water Needs; Water regularly; do not overwater
- Soil pH requirements: 5.6 to 6.0 (acidic), 6.1 to 6.5 (mildly acidic), 6.6 to 7.5 (neutral)
- Propagation Methods: From seed; sow indoors before last frost. From seed; direct sow after last frost
- Seed Collecting: Allow unblemished fruit to ripen; clean and dry seeds, Wear gloves to protect hands when handling seeds, Properly cleaned, seed can be successfully stored
- Days to Maturity: Early (55-68 days)
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