Poblano Chili Pepper Plants (2 Count)

The Poblano Chili Pepper plant is a mild chili pepper originating in the state of Puebla, Mexico. When it is fresh it is called a Poblano, dried, it is called a chile ancho ("wide chile"). The ripened reddish black poblano is significantly hotter and more flavorful than the less ripe, green poblano. While Poblano Chili peppers tend to have a mild smoky flavor, with a Schoville heat rating of around 1200-2000, occasionally and unpredictably, they can have significant heat. Different peppers from the same plant have been reported to vary substantially in heat intensity. An immature poblano is dark purplish green in color, but the mature fruits eventually turn a red so dark as to be nearly black. The poblano pepper is used in a variety of authentic Mexican dishes. The large peppers are dried, roasted or smoked and often stuffed with a variety of cheeses and meat. Poblano peppers are usually roasted and then peeled, to remove the waxy skin, and can easily be canned, dried, or frozen. This is one of the most popular peppers grown in Mexico. Place plants 12-24 inches apart in a sunny location with a rich well-draining soil. Mulching for peppers is recommended as it will help the soil retain moisture and prohibit weed growth. These peppers require a steady supply of fresh water, but maintain moist but not over saturated soil. The bushy pepper plant is multi-stemmed and can reach 25 inches in height. The fruit is 3 to 6 inches long and 2 to 3 inches wide. You can expect a plentiful harvest in 70-80 days (from seeding). Harvesting mature peppers will encourage new growth for a long bountiful season