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Description

The best for chiles rellenos! Easy to grow and produces loads of 3-6” elongated cone-shaped fruits, usually quite mild — but with a little kick. The fruit is a deep dark green, with meaty walls and thin ribs. Roast peppers until the skin blisters/blackens, then place hot peppers in a paper bag, close and steam for 10 minutes. Peel off the charred skin and stuff as desired. If you dehydrate foods, this is wonderful as a chile powder or in a blend. Roasted poblanos also freeze very well. Photo courtesy of Baker Creek Heirloom Seed.

  • Days to germinate: 9-14 days
  • Days to maturity: 75
  • Start indoors 6-8 weeks before last frost. Sow ¼” deep in sterile planting medium
  • Transplant spacing: 18-20”
  • Sow outdoors: Not recommended unless the soil warms early in your area.
  • Produce size: 3-6”
  • Yield: 20-40 peppers per plant, depending upon sunlight
  • Mature plant height: 24-30” - may require staking due to the plant’s productive nature
  • Suitable for container growing: Yes
  • Year of discovery: Unknown; originated in Puebla, Mexico

Tools & Supplies

Having the proper tools and supplies when growing your own can make the difference between a good harvest and a great harvest! Here's a list that our experts recommend for this variety.

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