Pepper Chile Ancho / Poblano

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). Variety Info Days to Maturity: 65–75 days from transplanting Family: Solanaceae Type: Under 5000 Scoville Units, Chile Pepper Native: Americas Hardiness: Frost-sensitive perennial grown as an annual Exposure: Full sun Plant Dimensions: 24"–36" tall, bushy plant Variety Info: 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, Frost Sensitive Sowing Info When to Sow Outside: For Mild Climates only: 2 to 4 weeks after average last frost, when soil temperature i