50+ Ancho Grande HOT Pepper Seeds
Non-GMO | Fresh Seeds Grown and Harvested in USA
Latin Name: Capsicum annuum
Type: Open Pollinated, Heirloom, Hot Pepper, Warm Season
USDA Zones: 3, 4, 5, 6, 7, 8, 9, 10, 11, 12
Planting Method: From Transplant
Sunlight: Full Sun
Height: 36 Inches
Color: Red, Green
About Ancho Grande Hot Peppers
While known as Ancho in its dried form, this pepper is also known as Poblano in its fresh form. An only moderately hot pepper, it is excellent for roasting, stuffing, or Mexican fare. The dark green vegetable measures 4″ long and turns red as it matures. 1000 Scoville Heat Units.
Known as Ancho in its dried state, this pepper also has the name of Poblano when fresh. A “Poblano” refers to a native of Puebla, Mexico. Records show that this pepper is among those discovered by Christopher Columbus in his travels and taken back to Europe, where they immediately established themselves in European cuisine.
How to grow
Sowing: Start pepper seeds indoors in peat pots about 8 weeks before the last expected spring frost. Sow them 1/4″ deep and keep the soil at 80-85 degrees F until germination; provide sunlight or a grow light for 12-16 hours a day. When the outdoor temperature reaches 60-65 degrees F during the day and no less than 50 degrees F at night, transplant the seedlings 12-16″ apart. Exposing the plants to the weather for several hours a day before transplanting may help prevent shock. Peppers also grow well in containers or raised beds.
Growing: Keep the soil evenly moist and weeds under control; mulching the plants may help with this. If excess heat and sun cause the plants to wilt, provide shade.
Harvesting: Harvesting hot peppers is basically a matter of personal preference. Generally, the longer the peppers mature on the vine, the hotter they will taste. Mature peppers, however, signal the plant to stop producing; if the peppers are picked when still at the green stage, the plant will go on producing. Always use a knife or scissors to remove peppers to prevent damage to the fragile stems.
