Poblano Pepper Seed

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