25 'Poblano' or 'Chile Ancho' Pepper seeds, Capsicum baccatum, USDA Organic
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80-90 days. Heirloom mild, medium-sized chile pepper popular in Mexico for making chile rellenos and mole poblano. Called poblano when fresh and Chile Ancho when dried. Plants can reach two feet; the fruit up to six inches and a deep purplish-green when ripe, turning black when dried.
Only 1,000 SHU on the Scoville heat scale. Often breaded fresh and stuffed with cheese and then fried. One of my favorite peppers, with thick walls and more heat in the seeds than flesh. Mild heat for my fellow tender gringos, and a pleasant smoky flavor for many traditional Mexican dishes.
Grown in Salinas, CA at a USDA Organic farm.
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