Poblano Ancho are a mild Mexican Chilli which is often smoked and dried. Because of its large size and mildness I grow it to use as you would a bell pepper. They are easy to grow and have a beautiful taste, much more interesting than supermarket pepper with a slight hint of bitter.
They are a rather pretty pepper and as you can see I won 1st place in the category but also best in show for these.
Like all peppers they need good warm temperatures to germinate and grow in and like Mary Berry they don’t like a soggy bottom. I start mine in January in a heated propegator in seed compost with lots of added grit. Chilli germination can be lengthy, these should be up by 8 weeks but are likely to be up sooner.
Eating: Oustanding flavour, slightly bitter with not much heat. I prefer to pick before they start changing colour to maximise yield. Very thin skins which tend to separate off when cooking. You can get rid of the skins by burning on a gas hob or BBQ and placing in a plastic bag to sweat then pulling the skins off.
Plant health and yield: Easy to germinate for a Chili. Growth is strong. You should get between 5 and 10 large peppers per plant depending on feeding, watering and the weather. You might need to support peppers grown outside as they are big plants and the large fruit means they may get blown about.
Grow again: Yes