Ancho Hot Pepper (Heirloom 80 Days)
An Heirloom, the Ancho Hot Pepper is the primary Poblano-type pepper. It is nearly the size of a regular bell pepper but flattened and pointed at the end. An attractive shiny green with a thick flesh, the Ancho Hot Pepper is ideal for stuffing. Pungency is generally quite mild and green although it will eventually redden.
Caspsicum annuum var. 'Poblano'
Germination: 10-14 days
Germination Temperature: Optimum soil temperatures 75-85ºF. Cooler soil temperatures slow germination time.
Seed Sowing Depth: ¼” deep
Starting Indoors: 8-10 weeks before the last frost. Sow in flats/cells/pots. Provide 75-85ºF soil temperatures. Fertilize the seedlings every 7-10 days with a liquid or water-soluble fertilizer (diluted to ¼ of suggested measurement). Transplant seedlings 18-24” apart after the last frost.
Sowing Outdoors: Not recommended, especially in northern areas
How much does a packet plant: 20-25 foot single row
Harvest: Use a sharp instrument to cut the peppers from the plant. Pick the first fruits when they reach usable size, this helps accelerate the growth of the other peppers on the plant. Leave some peppers on the plant to mature so they can change color and sweeten up.
Tips: Pinch off early flowers or tiny fruit on any seedlings before placing them in the ground. The Ancho Hot Pepper should be planted in fertile soil and amended with compost if needed. It helps to use row cover early in the season, giving the plants extra warmth, especially in the north. Side dress when flowers begin to form.