Poblano Pepper Seeds – Non-GMO Heirloom

Dried, the same pepper becomes the beloved ancho chile, a cornerstone of Mexican cooking. Who it's for Perfect for cooks who love authentic Mexican food and want a mild, meaty chile ideal for stuffing and roasting. How & when to plant Start indoors 8–10 weeks before your last frost. Sow 1/4 inch deep in warm soil at 75–85°F; germination takes 10–21 days. Transplant after nights stay above 55°F, spacing plants 18–24 inches apart in full sun. Grow as an annual; best in USDA zones 4–11 with a warm season. Harvest Pods mature in about 75–85 days from transplant. Pick dark green for stuffing and roasting, or let them ripen red and dry them into ancho chiles. Harvest with scissors and pick often to encourage more pods. Benefits & uses Poblanos are the classic pepper for chiles rellenos, roasted rajas, and mole, and dry into anchos for sauces and adobos. Their thick walls and mild, earthy flavor make them a kitchen essential. Growing guide: New to this variety? Read our full guide, How to Grow Poblano Pepper From Seed , for step by step sowing, spacing, and harvest tips.