Poblano Ancho Hot Pepper Seeds

  • Poblano Ancho Hot Pepper vegetable seeds for large, dark green mild-to-medium heat peppers perfect for roasting and stuffing.
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Poblano Ancho Hot Pepper Seeds

Poblano Ancho Hot Pepper Seeds

$3.95 USD
$3.95 USD
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Packet Size: 75 Seeds

Poblano Ancho peppers offer a rich, smoky-sweet flavor with a gentle warmth that enhances countless dishes, especially traditional Mexican recipes. These productive plants yield deep red, mildly hot peppers measuring 1,000–1,500 Scoville Heat Units, perfect for roasting, stuffing, or drying into classic Ancho chilies. Heat- and drought-tolerant, they thrive in gardens, raised beds, and containers, producing dependable harvests all season.

We ship to the Continental U.S. and Alaska only. We cannot ship to Hawaii, overseas U.S. military bases, or U.S. territories.

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Growing Information

Planting

  • Start seeds indoors 8–10 weeks before transplanting to ensure strong early growth.
  • Transplant outdoors after danger of frost when soil temperatures remain steadily warm.
  • Space plants 18–24 inches apart to accommodate their mature spread of roughly 24–30 inches.
  • Choose a well-draining soil enriched with organic matter to help roots establish quickly.
  • Water deeply after transplanting, then continue with consistent but moderate moisture as plants settle.
  • For container growing, use a pot at least 3–5 gallons in size to support root development and fruit production.

Maintenance

  • Plants grow to about 30 inches tall with a similar spread, requiring consistent warmth and full sun.
  • Provide moderate watering, allowing soil to dry slightly between waterings to support the variety’s natural drought tolerance.
  • Support plants with stakes or cages if heavy fruiting causes stems to lean.
  • Mulch around the base to regulate soil temperature and reduce moisture loss.
  • Monitor for common pepper pests, though this variety is noted for its general resistance to physiological disorders.

Harvest & Storage

  • Poblano Ancho peppers reach maturity in 70–79 days from transplant.
  • Harvest green for milder flavor or allow fruits to ripen to deep red for richer taste and increased heat.
  • Fruits typically range from medium to large, making them ideal for stuffing, roasting, or drying into Anchos.
  • Cut peppers from the plant rather than pulling to avoid stem damage and encourage continued production.
  • Store fresh peppers in the refrigerator for up to two weeks, or dry fully ripened red peppers for long-term storage.