pepper chile ancho

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One of the most popular chiles in Mexico! The green, 3"-6" poblano is most often stuffed with cheese or meat for chiles rellenos (recipe inside this packet), and the dark, reddish-brown dried ancho is used in a variety of sauces, such as the traditional "mole poblano". 1,000-2,000 Scoville Heat Units (mild).

Botanical Name: Capsicum annuum

Days to Maturity: 65–75 days from transplanting

Family: Solanaceae

Native: Americas

Hardiness: Frost-sensitive perennial grown as an annual

Plant Dimensions: 24"–36" tall, bushy plant

Variety Information: 3"–6" long, 2" wide, dark green turning to reddish-brown when mature. "Ancho" means "wide", referring to the broad, flat, heart-shaped dried pod. Poblano is the fresh, green form of the chile, mildly hot at 1,000–2,000 Scoville heat units.

Attributes: Good for Containers

pepper chile ancho