SEEDS: Pepper - Ancho/Poblano Chile

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 annuumDays to Maturity: 65–75 days from transplantingHardiness: Frost-sensitive perennial grown as an annualPlant Dimensions: 24"–36" tall, bushy plantVariety 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