These extremely productive plants are multi-stemmed and reach 30 to 36 inches in height, with 30 or more peppers per plant. Fruits average 4 to 6 inches long and about 2 to 3inches wide with a slight taper and blunt end. Dark green in color they eventually mature to be nearly black. They can be used in any color stage.
Their delicate heat gives a gentle kick to salsa, dips and stuffing mixes or they can be sautéed. The very thick walled peppers are usually roasted and peeled before use. Also great for stuffing, this is the pepper used in the classic Mexican chiles rellenos recipe.
Originating in the State of Puebla, Mexico. The peppers are known as Poblano when fresh and Ancho when dried. When dried this pepper becomes a broad, flat, heart-shaped pod, it is often ground into a powder used for flavoring recipes. Ancho means "wide" in Spanish.
NOTE: While Poblanos tend to be mild, occasionally and unpredictably they can have significant heat. Indeed, different peppers from the same plant have been reported to vary substantially in heat intensity.
SPECIES: C. annuum
HEAT LEVEL: Medium
FRUIT COLOR: Green > Red
ORIGIN: USA - Knoxville, Tennessee
SCOVILLE HU: 10,000 - 23,000